Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.

Reserve about 1 cup of the pasta water, then drain the spaghetti in a colander and set aside.

In a large skillet over medium-high heat, add 3 tablespoons of olive oil.

Season the chicken breasts with salt, black pepper, chicken bouillon, garlic powder, paprika, and thyme.

Add the seasoned chicken slices to the skillet. Cook for about 5-7 minutes on each side or until golden brown and fully cooked through.

Remove the chicken from the skillet and keep it warm.

In the same skillet, reduce the heat to medium and add the butter.

Once melted, add the minced garlic and red pepper flakes. Sauté until fragrant and slightly golden.

Add the drained spaghetti to the garlic butter sauce and toss to coat. Use reserved pasta water as needed to adjust consistency.

Add the cooked chicken back to the skillet and toss everything together.

Finish with freshly grated parmesan cheese, adjusting seasoning with salt and pepper to taste.

Garnish with freshly minced parsley, if desired.