Ingredients:
5 boneless, skinless chicken breast cutlets
12 oz spaghetti noodles
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons oil
For the sauce:
4 tablespoons butter
1 onion, chopped
4 teaspoons minced garlic
2 small tomatoes, diced
1 tablespoon flour
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Instructions:
Cook the spaghetti noodles according to your liking, then drain and set them aside.
In a Ziploc bag, combine 1/2 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon garlic powder, and 2 teaspoons Italian seasoning. To blend the ingredients, give the bag a shake.
Add the chicken to the Ziploc bag and shake it well to coat the chicken with the flour mixture.
On the stove, warm the oil in a big pan over medium-high heat.
. Add the coated chicken to the skillet and sauté until it is browned on each side and cooked through. After cooking, take the chicken out of the skillet and leave it aside.
Lower the heat to medium and add the butter to the same skillet.. Once melted, mix in the chopped onions and sauté until they are softened.
Add the diced tomatoes and minced garlic to the skillet and sauté for about 30 seconds.
Sprinkle the flour over the ingredients in the skillet and stir to combine.
Stir in the red pepper flakes and Italian seasoning.
Whisk in the heavy whipping cream and grated Parmesan cheese.
Sauté the sauce until it gets thicker.
Stir the cooked spaghetti noodles into the sauce and add the cooked chicken back into the skillet.
Serve and enjoy your flavorful Italian Chicken Pasta!
Enjoy your meal!