Step 1

• Adjust rack to middle position and preheat oven to 425 degrees. Lightly oil a baking sheet. Bring a large pot of salted water to a boil. Wash and dry produce. • Mince chives. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in panko, half the garlic powder (you’ll use the rest later), and a large drizzle of oil. Season with salt and pepper.

Step 2

• Pat chicken* dry with paper towels and place on prepared baking sheet. Season all over with salt and pepper. Evenly spread a thin layer of sour cream onto tops of chicken (you may have some left over). Mound coated sided with panko mixture, pressing to adhere (no need to coat the undersides). • Bake on middle rack until crust is golden brown and chicken is cooked through, 18-22 minutes.

Step 3

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. Keep pot handy for step 5.

Step 4

• Meanwhile, heat a large, dry pan over medium-high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer bacon to a paper-towel lined plate. Once cool enough to handle, chop into small pieces. • Let pan cool slightly, then carefully add spinach to pan with bacon fat. (TIP: Allowing the pan to cool will help prevent splattering.) Cook over medium heat, stirring, until wilted, 1-2 minutes. Season with salt and pepper. Turn off heat.

Step 5

• Once pasta and bacon are cooked, return empty pot used for pasta to medium heat. Add cheese roux, remaining garlic powder, and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. Lower heat to medium low and whisk in cream cheese until smooth.

Step 6

• Add spaghetti, Parmesan, half the chives, and 2 TBSP butter (3 TBSP for 4 servings) to pot with sauce. Cook, stirring, until butter has melted and spaghetti is coated in a creamy sauce. Stir in bacon and spinach. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Season with salt and pepper to taste.

Step 7

• Divide pasta between plates. Top with crispy chicken. Garnish with remaining chives and serve.