Italian Creamy Parmesan Chicken Pasta

ITALIAN CREAMY PARMESAN CHICKEN PASTA
CHICKEN:
4 boneless chicken breasts, halved horizontally and paper towel dried (you want them thin)
½ c. flour
1 t. salt
1 t. black pepper
1 t. garlic powder
1 T. Italian seasoning
2 T. olive oil
12 oz. spaghetti
CREAMY PARMESAN SAUCE:
4 T. butter
1 small yellow onion, chopped
3 T. minced garlic
2 green onions, chopped
2 tomatoes, diced
1 T. flour
1 c. heavy cream
1 c. white wine
½ c. shredded Parmesan cheese
1 T. Italian seasoning
Salt/black pepper to taste
½ t. crushed red pepper flakes
1. CHICKEN: In large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Mix well. Coat the breasts in mixture by pressing into the mixture and cover all sides. Set aside.
2. Heat the olive oil in large skillet over medium heat. Cook breasts 4-5 minutes per side until golden brown and cooked through. Turn as needed. Remove from pan and set aside.
3. SAUCE: Add butter, onion, and garlic to skillet. Cook for about 2 minutes. Add green onions and tomatoes. Add 1 T. flour and whisk to combine.
4. Add heavy cream, wine, Italian seasoning, salt, pepper and red pepper flakes. Bring to a simmer and add ½ c. shredded Parmesan. Whisk until mixture is smooth.
5. PASTA: Cook according to package instructions in salty water. Drain but do not rinse.
6. Add pasta to skillet with sauce and stir to combine on low heat for 3-4 minutes. Taste for seasoning.
7. Return chicken to skillet on top of pasta. Allow to warm up for another 5 minutes.
8. Serve chicken on top or next to pasta and sprinkle with more Parmesan cheese.