1-Prep and Dredge the Chicken: Pat the chicken dry, slice to ½ inch if thick. Mix flour with 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and 1 tsp Italian seasoning, then fully coat each breast.

2-Sear for Golden Crust: Heat 2 tbsp olive oil in a skillet over medium-high, sear chicken undisturbed 4-5 minutes per side until deeply golden, then transfer to a plate and tent with foil, leaving the fond in the pan.

3-Build the White Wine Parmesan Sauce: In the same skillet, melt 2 tbsp butter, sauté onion 3 minutes, add garlic and diced tomatoes 1 minute. Stir in 1 tbsp seasoned flour 30 seconds, deglaze with ½ cup white wine, reduce, then add 1 cup cream, ½ cup Parmesan, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp red pepper flakes, simmering 3-5 minutes until thickened.

4-Cook Pasta Al Dente: Boil generously salted water, cook spaghetti 1 minute less than package directions, reserve ½ cup pasta water, drain without rinsing.

5-Combine and Finish: Toss the drained pasta in the sauce over low heat, adding a splash of pasta water if needed; simmer 2-3 minutes. Slice the chicken, place on top, garnish with extra Parmesan, fresh parsley, and black pepper, and serve immediately.