Ingredients:

For the Chicken:

– 5 boneless skinless chicken breast cutlets
– 12 oz spaghetti noodles
– ½ cup flour
– 1 tsp salt
– ¼ tsp pepper
– 1 tsp garlic powder
– 2 tsp Italian seasoning
– 2 tbsp oil

For the Sauce:

– 4 tbsp butter
– 1 onion, chopped
– 4 tsp minced garlic
– 2 small tomatoes, diced
– 1 tbsp flour
– 1 cup heavy whipping cream
– ½ cup Parmesan cheese, grated
– 1 tsp Italian seasoning
– ½ tsp salt
– ¼ tsp red pepper flakes

Directions:

1. Cook the spaghetti noodles according to package instructions. Drain and set aside.

2. In a shallow dish, combine flour, salt, pepper, garlic powder, and Italian seasoning. Dredge each chicken breast cutlet in the flour mixture, shaking off any excess.

3. Heat oil in a large skillet over medium heat. Add the chicken cutlets and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the butter and let it melt. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.

5. Stir in the diced tomatoes and cook for 2-3 minutes. Sprinkle the flour over the tomato mixture and stir to combine.

6. Gradually pour in the heavy whipping cream, stirring constantly to create a smooth sauce. Add the grated Parmesan cheese, Italian seasoning, salt, and red pepper flakes. Continue stirring until the sauce thickens, about 3-5 minutes.

7. Slice the cooked chicken cutlets and return them to the skillet, coating them with the creamy sauce. Add the cooked spaghetti noodles and toss everything together until well combined.

8. Serve hot, garnished with extra Parmesan cheese and a sprinkle of fresh herbs if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 650 kcal (approx.) | Servings: 4-6 servings