• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Finely chop chives.

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

• While spaghetti cooks, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer to a cutting board. Wipe out pan; let cool slightly.

• Once spaghetti is drained, heat a drizzle of oil in pan used for chicken over medium- low heat. Add minced garlic; cook, stirring, until fragrant, 30-60 seconds. • Add cream sauce base, Parmesan, 1⁄4 cup reserved pasta cooking water, 1 TBSP butter, and 1⁄4 tsp nutmeg (1⁄2 cup reserved pasta cooking water, 2 TBSP butter, and 1⁄2 tsp nutmeg for 4 servings). (Be sure to measure nutmeg—we sent more!) • Bring to a simmer, then reduce heat to low and cook, stirring constantly, until warmed through. TIP: If sauce is too thick, stir in more reserved pasta cooking water a splash at a time. • Add drained spaghetti to pan and toss until thoroughly coated. Remove from heat.

• Slice chicken crosswise. • Divide spaghetti between shallow bowls. Top with chicken, chives, and as many chili flakes as you like. Serve. Chicken is fully cooked when internal temperature reaches 165°.