Ingredients:
Chicken:
5 boneless, skinless chicken breast cutlets
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons oil
Pasta:
12 oz spaghetti noodles
Sauce:
4 tablespoons butter
1 onion, chopped
4 teaspoons minced garlic
2 small tomatoes, diced
1 tablespoon all-purpose flour
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Instructions:
Prepare the Chicken:
Combine flour, salt, pepper, garlic powder, and Italian seasoning in a shallow dish.
Coat each chicken cutlet thoroughly with the flour mixture.
Heat oil in a large skillet over medium heat. Cook chicken for about 6-7 minutes on each side until golden and fully cooked. Remove and set aside.
Cook the Pasta:
Boil a large pot of salted water. Cook spaghetti until al dente. Drain.
Make the Sauce:
Using the same skillet, melt butter. Sauté onion until soft, then add garlic for a minute.
Mix in tomatoes, cook for 2 minutes, then sprinkle with flour and blend.
Gradually add heavy cream, stirring constantly until the sauce thickens.
Incorporate Parmesan cheese, Italian seasoning, salt, and red pepper flakes. Cook until the sauce is creamy.
Combine and Serve:
Slice chicken into strips and return to skillet with sauce to coat.
Add pasta, tossing until well coated with the sauce.
Serve hot, topped with extra Parmesan if desired.
Prep Time: 15 mins | Total Time: 45 mins | Servings: 5