Ingredients:
For the Chicken:
5 boneless skinless chicken breast cutlets
12 oz spaghetti noodles
1/2 cup flour
1 tsp salt
1/4 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
1/2 cup Parmesan cheese, grated
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp red pepper flakes
Directions:
Cook the spaghetti noodles according to package instructions. Drain and set aside.
In a shallow dish, mix flour, salt, pepper, garlic powder, and Italian seasoning. Coat each chicken breast cutlet in the flour mixture, shaking off any excess.
In a big skillet, heat the oil over medium heat.
Cook the chicken cutlets for 5-7 minutes on each side until golden brown and cooked through. Set the chicken aside.
In the same skillet, melt butter. Add the minced garlic and chopped onion, and sauté until the onion is tender.
Add diced tomatoes and cook for 2-3 minutes. Sprinkle flour over the tomato mixture and stir.
To make a smooth sauce, gradually add the heavy whipping cream while stirring continuously.
. Add Parmesan cheese, Italian seasoning, salt, and red pepper flakes. Stir until the sauce thickens, about 3-5 minutes.
Slice the cooked chicken cutlets and return them to the skillet, coating with the creamy sauce. Add the cooked spaghetti noodles, toss to combine.
If preferred, top with more Parmesan cheese and herbs and serve hot.