creamy Italian Chicken Pasta
Instructions:
Cook the Pasta: Cook the spaghetti noodles according to package instructions. Drain and set aside.
Prepare the Chicken:
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:
