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
Directions:
- Cook the spaghetti noodles according to package instructions. Drain and set aside.
- In a shallow dish, combine flour, salt, pepper, garlic powder, and Italian seasoning. Dredge each chicken breast cutlet in the flour mixture, shaking off any excess.
- Heat oil in a large skillet over medium heat. Add the chicken cutlets and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and let it melt. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Stir in the diced tomatoes and cook for 2-3 minutes. Sprinkle the flour over the tomato mixture and stir to combine.
- Gradually pour in the heavy whipping cream, stirring constantly to create a smooth sauce. Add the grated Parmesan cheese, Italian seasoning, salt, and red pepper flakes. Continue stirring until the sauce thickens, about 3-5 minutes.
- Slice the cooked chicken cutlets and return them to the skillet, coating them with the creamy sauce. Add the cooked spaghetti noodles and toss everything together until well combined.
- Serve hot, garnished with extra Parmesan cheese and a sprinkle of fresh herbs if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal (approx.) | Servings: 4-6 servings