• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Zest and quarter lemon.

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain. (Keep empty pot handy for Step 4.)

• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season with Italian Seasoning, salt, and pepper. • Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. TIP: Cook in batches if necessary; lower heat if chicken browns too quickly.

• Heat 1 TBSP butter (2 TBSP for 4 servings) in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes (big pinch for 4) if desired. Cook, stirring, until fragrant, about 30 seconds. • Stir in cream sauce base and juice from two lemon wedges (four wedges for 4). Cook, stirring constantly, until sauce thickens, 1-2 minutes. Taste and season with salt and pepper.

• Add drained spaghetti and peas to pot with sauce and toss until evenly coated. TIP: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

• Slice chicken crosswise if desired. • Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.