Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, roast tomatoes and toast bread.

Halve tomatoes. Mince garlic. Place tomatoes on one half of prepared baking sheet. Toss with 2 tsp. olive oil and spread into a single layer on their side. Place ciabatta on empty half of baking sheet, cut side up. Top evenly with 2 tsp. olive oil and half the garlic (reserve remaining for sauce). Roast in hot oven until bread is toasted and tomatoes are softened, 8-10 minutes. While bread and tomatoes roast, cook chicken.

Pat chicken breasts dry. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil.

Return pot used to cook pasta to medium-high heat. Add half the pasta cooking water (reserve remaining for adjusting), remaining garlic, garlic salt, and cream cheese to hot pot. Stir to combine, then bring to a boil. Once boiling, stir constantly until smooth, 1-2 minutes. Add pasta and spinach. Stir constantly until spinach is wilted, 2-3 minutes. Remove from burner and stir in Parmesan. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Cut chicken into ½" slices. Plate dish as pictured on front of card, topping pasta with chicken and roasted tomatoes. Bon appétit!