Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Directions

• Prepare Chicken**
• Cut chicken breasts in half, lengthwise. Pat dry with paper towel.
• Add flour, salt, black pepper, garlic powder and Italian seasoning to a large bowl. Stir well to blend.
• Coat chicken breasts in flour mixture, flip over to completely coated; using a fork or tongs. Set aside.
• Cook Chicken
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Place coated chicken breasts and cook for 4-5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
• Make Sauce
• Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes.
• Add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
• Stir in heavy cream, wine, Italian Seasoning, salt and red pepper flakes to combine. Bring mixture to a simmer and add ½ cup of shredded Parmesan cheese. Whisk until smooth; using a whisk or a wooden spoon.
• Cook pasta following package instructions. Drain, and set aside.
• To Assemble
• Add cooked pasta to skillet with sauce. Stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed.
• Bring chicken back to skillet on top of pasta. Cook for another 5 minutes to warm up.
• Divide between serving plates, chicken on top of pasta. Sprinkle with Parmesan cheese, if desired.
• Serve!