1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8 minutes. Reserve one cup of pasta water, then drain the pasta.

2. Bring the chicken to room temperature for about an hour before cooking.

3. Pat dry the chicken breasts. Season both sides with salt, pepper, chicken bouillon, garlic powder, thyme, and paprika. Rub 1 tablespoon olive oil on both sides.

4. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, then cook the chicken for 3 minutes per side or until it reaches 165℉ internally.

5. Transfer the chicken to a plate and cover with foil to keep warm.

6. In the same skillet, melt the butter over medium heat. Add minced garlic and crushed pepper flakes, stir for 30 seconds.

7. Add black pepper and half of the reserved pasta water. Stir and bring to a light simmer.

8. Add the cooked spaghetti and toss to coat in the sauce. Stir in parmesan cheese and mix well. Add more water if needed. Season with salt to taste.

9. Slice the chicken and serve over the garlic butter pasta. Top with extra parmesan and parsley if desired.