1. Cook the Pasta
Start by cooking the spaghetti noodles according to the package instructions. Once they’re al dente, drain them and set aside. This step ensures the pasta is ready to absorb all the creamy goodness of the sauce.
2. Prepare the Chicken
In a large Ziploc bag, combine ½ cup of flour, 1 tsp salt, ¼ tsp pepper, 1 tsp garlic powder, and 2 tsp Italian seasoning. Shake the bag well to mix the ingredients. Add the chicken cutlets to the bag, ensuring they are evenly coated with the flour mixture.
Heat 2 tbsp of oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets. Cook them for about 5-7 minutes on each side, or until they’re browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. Make the Sauce
Using the same skillet, melt 4 tbsp of butter over medium heat. Add the chopped onion and sauté until it softens and becomes translucent. Next, stir in the diced tomatoes and minced garlic, cooking for about 30 seconds until fragrant.
Sprinkle 1 tbsp of flour into the skillet and stir to combine. This helps thicken the sauce. Then, add the red pepper flakes and 1 tsp of Italian seasoning. Gradually whisk in the heavy whipping cream, followed by the grated Parmesan cheese. Continue to sauté the mixture until the sauce thickens and becomes creamy.
4. Combine and Serve
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