Here's What You'll Need
cherry tomatoes, olive oil, kosher salt, spaghetti, butter, rotisserie chicken, arugula pesto, mascarpone cheese, lemon, bocconcini, baby arugula
Preheat oven to 375 F. Place tomatoes cut side up on a baking sheet. Drizzle with olive oil and salt. Cook for 30-35 minutes, until blistered and juicy.
Bring a pot of salted water to a boil. Add spaghetti and cook according to package directions. Reserve about 1 cup cooking liquid. Drain pasta. Toss with butter to keep from sticking.
Add cooked tomatoes, rotisserie chicken, pesto, mascarpone cheese, lemon zest, and ½ cup reserved cooking water, then toss to combine.
Add bocconcini or and fresh arugula, then toss once more. Sprinkle with flaky sea salt and lots of freshly cracked black pepper. Serve immediately.