Preheat oven to 400 degrees.

Toss the tomatoes with the olive oil, salt and pepper and spread out onto a baking sheet. Roast for about 20 minutes until they start to "pop" and shrivel. Remove from oven and set aside.

Meanwhile, bring a large pot of water to a boil. Once boiling, add pasta and cook until al dente. Drain and return to the pot. Add the cream cheese and stir with a spatula until fully coating the pasta and completely melted.

Add the roasted tomatoes, bacon and arugula to the pot and gently toss to combine.

Heat a small skillet over medium. Add the butter and garlic and let cook for about 1 minute until fragrant. Add the breadcrumbs and stir frequently with a spatula coating in the butter and garlic until they turn golden brown, about 3-5 minutes, careful not to burn. Remove from the heat and top the pasta salad with the breadcrumbs.