Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return fusilli to the same pot, off heat. 

Meanwhile, drain, then roughly chop olives. 

Cut tomatoes into 1/4-inch pieces.

Heat a large non-stick pan over medium-high heat. 

When hot, add 1/2 tbsp (1 tbsp) oil, then diced chicken breast. Cook, stirring often until chicken is golden-brown and cooked through, 3-4 min.**

Season with salt and pepper.

Add cream cheese, reserved pasta water, Zesty Garlic Blend and tomatoes to the pan with chicken. 

Cook stirring occasionally until sauce thickens slightly, 1-2 min.  

Divide pasta between bowls.

Sprinkle remaining feta over top.