Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (done but with a firm bite). It takes about 8 minutes to cook to be al dente. Remove one cup of the pasta cooking water and set aside for later use, then use a colander to drain the pasta over a sink.

Bring the chicken to room temperature for about an hour before cooking. This will promote even cooking.

Pat dry the thinly sliced chicken breasts with paper towels. Season both sides of the chicken with the salt, black pepper, chicken bouillon, garlic powder, thyme and paprika. Drizzle and rub one tablespoon of the olive oil on both sides of each chicken slice.

Place a large skillet on medium-high heat and add the remaining 2 tablespoons of olive oil. Add the chicken to the skillet and cook for 3 minutes per side, or until it registers an internal temperature of 165℉ on an instant-read meat thermometer.

Transfer the chicken from the pan to a large plate and cover with aluminum foil to keep it warm.

Add the butter to the same skillet in which the chicken was cooked on medium heat and let it melt. Add the minced garlic and crushed pepper flakes and stir for 30 seconds. Do not burn the garlic. Add the black pepper and half of the reserved pasta water. Stir well and bring to a light simmer.

Add the cooked spaghetti and toss well to combine with the garlic butter sauce. Add the shredded parmesan and toss well to ensure that it is evenly distributed in the pasta. Add more water if it needs some thinning out. Also, taste and add salt as needed.

Slice the chicken and serve over the spaghetti, topped with more shredded parmesan, and garnished with fresh minced parsley if desired.