In a Ziploc bag, combine ½ cup flour, 1 tsp salt, ¼ tsp pepper, 1 tsp garlic powder, and 2 tsp Italian seasoning. Shake to combine.
Add the chicken cutlets to the Ziploc bag and shake to coat well.
Heat 2 tbsp oil in a large skillet over medium-high heat.
Add the chicken and sauté until browned on each side and cooked through.
Remove and set aside.
Make the Sauce: In the same skillet, melt 4 tbsp butter over medium heat.
Add the chopped onion and sauté until softened.
Stir in the diced tomatoes and minced garlic.
Sauté for about 30 seconds.
Sprinkle in 1 tbsp flour and stir to combine.
Add the red pepper flakes and 1 tsp Italian seasoning.
Gradually whisk in 1 cup heavy whipping cream and ½ cup grated Parmesan cheese.
Continue to sauté until the sauce thickens.
Combine and Serve: Stir the cooked spaghetti into the sauce.
Add the cooked chicken back into the skillet.
Toss everything to combine and heat through.
Prep Time: 15 mins | Total Time: 35 mins | Servings: 4💜💜💜💜
