Dear the salt and peppered chicken breast in the cast iron. Cook thoroughly in schmaltz. Medium heat.

Remove chicken to cutting board to rest. Add onion and shallot and scrap the pan as it cooks medium high heat. Add garlic once onion is translucent with all herbs.

Add wine and reduce until thick. Remove sprigs of rosemary and bay leaves.

Add pasta with 3/4 cup of pasta water to the pan. Add cream cheese and continue to mix. Once cream cheese is fully incorporated add chicken, sliced after resting, to pan and mix. Serve