Cook the spaghetti: Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package directions until al dente. Drain and set aside.

Prepare the chicken and red sauce: In a large skillet, heat extra-virgin olive oil over medium heat. Add diced onion and cook until softened (about 3 minutes). Stir in minced garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.

Add diced chicken and sauté until golden on all sides. (Cook to an internal temperature of 165°F (74°C).) Pour in marinara sauce and bring to a simmer, stirring occasionally until hot.

Toss in the cooked spaghetti and mix well. Sprinkle grated Parmesan cheese over the pasta.

Make the garlic bread: Toast slices of crusty bread until golden. Spread butter on each slice and evenly distribute minced garlic on top.

Blend the chocolate cottage cheese: Add cottage cheese, cocoa powder, maple syrup, vanilla extract, and salt to a blender or food processor. Blend for 1–2 minutes until smooth and creamy. If the mixture is too thick, add milk and blend again until silky. Divide into bowls or glasses and top with dark chocolate chips or shavings.

Prepare the peas: Melt the butter in a non-stick pan over medium heat. Add green peas, season with salt and pepper, and cook, stirring frequently, until tender and heated through (about 3–5 minutes).

Make the lemon spritzer: Add lemon slices to sparkling water. Serve over ice.

Serve and enjoy: Plate the chicken spaghetti with garlic bread, a side of peas, a dish of whipped chocolate cottage cheese, and a glass of lemon spritzer. Enjoy!