• Before starting, preheat the oven to 425°F. 
  Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.       
• To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
• Reserve 1 cup (2 cups) pasta water. 
• Strain spaghetti.

• Meanwhile, pat chicken dry with paper towels.
• Season with half the garlic salt and pepper.  

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 2-3 min per side, until golden.
• Remove from heat, then transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, until cooked through.**
• Carefully wipe the pan clean. 

• Meanwhile, thinly slice chives. 
• Peel, then mince or grate garlic. 

• In the same pan (from step 3), melt 2 tbsp (1/4 cup) butter over medium. 
• When hot, add garlic and Cream Sauce Spice Blend. Stir for 30 until fragrant. 
• Add cream and cream cheese. Bring to a simmer. Reduce heat to low. Cook for 2-3 min, stirring often until sauce is smooth and thickens slightly. 
• Add spaghetti, Parmesan and half of reserved pasta water. Toss for 1 min until combined. (TIP: Prefer a lighter sauce? Add more pasta water, 1-2 tbsp at a time.)

• Slice chicken. 
• Divide creamy garlic spaghetti between bowls. 
• Top with chicken, chives and as many chili flakes as you'd like. (TIP: Got fresh nutmeg? Finely grate a tiny bit over each bowl, if you like!)
• "Time to carbo-load!"

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to cutlet.