Chicken Pesto Pasta (with Rotisserie Chicken!)

Roast the tomatoes. Preheat oven to 375F. Place tomatoes cut side up on a rimmed baking sheet. Drizzle with 2 Tbsp olive oil and ½ tsp Kosher salt. Cook for 30-35 minutes, rotating the pan once halfway through cook time, until blistered and juicy.

Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions for al dente, about 7 minutes. Before draining reserve about 1 cup pasta cooking liquid in a measuring cup. Drain pasta. Toss pasta with 2 Tbsp unsalted butter or 2 Tbsp olive oil to ensure it doesn't stick. Transfer to a large mixing bowl or back into the pot it was cooking in.

Toss remaining ingredients. Add cooked tomatoes, rotisserie chicken, ½ cup pesto, ½ cup mascarpone cheese, lemon zest, and ½ cup reserved cooking water, then toss to combine. Mascarpone should be completely melted. If you want more of a sauce, add more pasta water, about 2 Tbsp at a time, until desired consistency is reached.

Finish, then serve. Add bocconcini or ripped mozzarella and fresh arugula, then toss once more. Sprinkled with flaky sea salt and lots of freshly cracked black pepper. Serve immediately.