Chicken Pasta in Creamy Sauce

1: Paper towel dry the chicken.

2: In a large bowl, combine ½ cup flour, ½ tsp salt, and ¼ tsp black pepper. Stir well to blend.

3: Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.

4: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

5: Place the flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side until golden brown and cooked through.

6: Remove chicken from the pan and set aside.

7: Add 4 tablespoons of butter, 1 diced yellow onion, and 4 minced garlic cloves to the pan. Cook on medium high until onions and garlic are translucent, about 2 minutes.

8: Add 2 chopped scallions and 2 diced tomatoes.

9: Add 1 tablespoon of flour to the pan and whisk to combine.

10: Add 1 cup of heavy cream, 1 cup of white wine, 1 teaspoon of Italian Seasoning, ½ teaspoon of salt, and ¼ teaspoon of red pepper.

11: Bring the mixture to a simmering point and then add ½ cup of shredded Parmesan cheese, mixing until smooth.

12: Cook the spaghetti according to the package instructions.

13: Add the cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes.

14: Taste and add salt if needed.

15: Return chicken to the skillet on top of the pasta and allow it to warm up for an additional 5 minutes.

16: Serve chicken on top or next to pasta and sprinkle with Parmesan cheese if desired.