Bring a large pot of salted water to a boil. Wash and dry produce.

Finely dice tomato. Peel and thinly slice garlic. Pick parsley leaves from stems; roughly chop leaves.

Pat chicken* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt (we used ¼ tsp; ½ tsp for 4), and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid after flipping chicken.

Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain pasta.

Heat a large drizzle of olive oil in pan used for chicken over medium-low heat. Add tomato, garlic, and chili flakes to taste (we used ½ tsp; add a pinch more if you like things spicy), and cook, stirring occasionally, until softened and fragrant, 2-3 minutes.

Stir in cream sauce base and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a simmer, then remove from heat. Taste and season with salt and pepper.

Stir drained spaghetti, parsley, and ½ TBSP butter (1 TBSP for 4 servings) into pan with sauce. Taste and season with salt and pepper if desired. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Thinly slice chicken crosswise.

Divide pasta between bowls; top with chicken and serve.