Ingredients:
For the Chicken:
– 5 boneless skinless chicken breast cutlets
– 12 oz spaghetti noodles
– ½ cup flour
– 1 tsp salt
– ¼ 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
– ½ cup Parmesan cheese, grated
– 1 tsp Italian seasoning
– ½ tsp salt
– ¼ tsp red pepper flakes
Instructions:
1. Cook the Pasta:
– Cook the spaghetti noodles according to the package instructions. Once they are al dente, drain them and set aside.
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.
– 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:
– Return the cooked chicken to the skillet, allowing it to soak up some of the sauce. Add the cooked spaghetti noodles to the skillet and toss them in the sauce until well coated. Serve hot, garnished with extra Parmesan cheese if desired.
