Roasted Garlic Chicken Alfredo

1 whole garlic head

1 teaspoon olive oil

8 ounces uncooked whole-grain spaghetti

4 (4-ounce) skinless, boneless chicken breast cutlets

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup 1% low-fat milk

1/2 cup unsalted chicken stock (such as Swanson)

1/2 cup frozen peas, thawed

1/4 teaspoon ground nutmeg

Dash of ground red pepper

2 ounces grated Parmesan cheese (about 1/2 cup)

1/4 cup chopped fresh flat-leaf parsley

Preheat oven to 400°. Cut the top off garlic head; discard top. Rub cut side of garlic head with olive oil. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic in foil. Bake at 400° for 55 minutes or until tender; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp in a bowl; mash with a fork. Cook spaghetti according to package directions, omitting salt and fat. Drain. Cut chicken cutlets lengthwise to form 8 (2-ounce) cutlets. Sprinkle chicken evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan. Reduce heat to medium-low. Add butter to pan; swirl until butter melts. Add flour; cook 15 seconds, stirring constantly. Stir in garlic pulp, milk, and chicken stock; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in peas; cook 1 minute. Remove pan from heat; stir in nutmeg, dash of ground red pepper, and Parmesan cheese. Add pasta; toss to coat. Sprinkle with parsley. Serve with chicken.