• 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 fettuccine to pot (if noodles are stuck together, gently pull apart with your hands before adding). Stir and bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until noodles are tender, 5-7 minutes. TIP: Be sure to scrape up any noodles sticking to the bottom of the pot as it boils! • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While fettuccine 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, 4-6 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 fettuccine is done, heat a drizzle of oil in pan used for chicken over low heat. Add minced garlic; cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream sauce base, cream cheese, 1⁄3 cup reserved pasta cooking water, and 1⁄8 tsp nutmeg (2⁄3 cup reserved pasta cooking water and 1⁄4 tsp nutmeg for 4 servings). (Be sure to measure nutmeg—we sent more!) Bring to a simmer, then reduce heat to low. Cook, stirring constantly, until warmed through, 1-2 minutes. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. • Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4) and Parmesan until melted and smooth. • Add drained fettuccine; toss until thoroughly coated. Taste and season with salt and pepper.

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