Prepare & Cook Chicken: In a Ziploc bag, combine the ½ cup of flour, 1 teaspoon of salt, ¼ teaspoon of pepper, 1 teaspoon of garlic powder, and 2 teaspoons of Italian seasoning. Shake to combine. Add the chicken cutlets to the bag and shake to coat each piece well. Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté until browned on each side and cooked through. Remove the chicken from the skillet and set it aside.
Make the Sauce: Reduce the heat to medium and add the butter to the same skillet. Add the chopped onion and sauté until softened. Add the diced tomatoes and minced garlic, and sauté for about 30 seconds. Sprinkle in the 1 tablespoon of flour and stir to combine. Whisk in the heavy whipping cream, Parmesan cheese, 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and red pepper flakes. Continue to cook, stirring constantly, until the sauce thickens.
Combine & Serve: Stir the cooked spaghetti into the sauce until well coated. Add the chicken back into the skillet just before serving.
Enjoy your delicious Italian Chicken Pasta!
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