• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook spaghetti in the boiling water until “al dente”, 9 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. 
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre. 

• Meanwhile, roughly chop tomato. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).

• Reduce heat to medium, then add tomato and cook until softened, 3-5 minutes.
• Add classic roast seasoning and cook until fragrant, 1 minute.
• Add cream (see ingredients), chicken-style stock powder, chargrilled capsicum relish and the reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute.
• Remove pan from heat, then add cooked spaghetti and baby leaves, stirring, until wilted. Season to taste. 

• Divide creamy chicken spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!