PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them lean. Paper towel dries the chicken.
In a large bowl, combine flour, salt, black pepper, garlic powder, and Italian Seasoning. Stir well to combine. With a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with pliers and then turning the chicken over to coat the other hand. Set aside.
COOKING CHICKEN BREASTS: Heat 2 tablespoon of olive oil in a skillet over medium-high heat. When the skillet is hot, put flour-coated chicken breasts in the skillet and cook for 4 to 5minutes on each side, until golden brown on both sides and cooked through, turning once involving ingestion, approximately 8-10minutes. Remove chicken from pan and set aside.
SAUCE: Add butter, diced yellow onion, and minced garlic cloves into pan. Cook on medium-high until garlic and onions are translucent, about two minutes. Then add chopped scallions and tomatoes. Add one tablespoon flour into the pan and whisk to blend.
Add heavy cream, wine, Italian Seasoning, salt, and red pepper flakes. Bring mixture to a simmering point and then add 1/2 cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and then mix it in till you have a smooth mixture.
COOKING PASTA in accordance with your bundle directions in salty water. I love pasta that's neither too hard nor too soft, so I always cook it,'' Al Dente. Drain, but don't rinse.
FINAL ASSEMBLY: Add cooked pasta into the skillet with the sauce and stir to blend low heat for 2-4minutes. Taste and add salt, if necessary. Return chicken to a skillet on top of the pasta and allow it to warm up for an extra 5minutes.
SERVE chicken either on top or alongside pasta and sprinkle with Parmesan cheese, if desired.