2. Season and Coat the Chicken
In a large Ziploc bag, combine:
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½ cup flour
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1 tsp salt
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¼ tsp pepper
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1 tsp garlic powder
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2 tsp Italian seasoning
Shake the bag to mix the dry ingredients. Then, add the chicken cutlets, seal the bag, and shake again to fully coat each piece of chicken with the seasoned flour mixture.
3. Sear the Chicken to Golden Brown Perfection
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the floured chicken and sauté until golden brown on each side and fully cooked through. This should take around 4–6 minutes per side, depending on thickness. Transfer the cooked chicken to a plate and cover to keep warm.
4. Prepare the Creamy Tomato-Based Sauce
Reduce the heat to medium and add 4 tablespoons of butter to the same skillet. Once melted, add the chopped onion and sauté until it becomes translucent, about 3–4 minutes.
Add the minced garlic and diced tomatoes, and cook for an additional 30 seconds, stirring continuously to prevent the garlic from burning.
Sprinkle in 1 tablespoon of flour, mixing well to create a roux. This step helps thicken the sauce for a richer consistency.
5. Add Seasoning and Dairy
Now stir in:
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¼ tsp red pepper flakes
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1 tsp Italian seasoning
Gradually whisk in 1 cup of heavy whipping cream, making sure to scrape the bottom of the pan to incorporate any browned bits left from the chicken—this adds depth and flavor to your sauce.
Once the cream is fully mixed, add ½ cup of grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce thickens to a silky consistency.
Season the sauce with ½ tsp of salt, or to taste.
6. Combine Everything for the Perfect Final Dish
Add the cooked spaghetti to the skillet and gently toss it in the sauce until every strand is coated. Finally, return the sautéed chicken cutlets to the skillet, nestling them on top or slicing them into strips for easy serving.
Cover the skillet for 1–2 minutes to allow all the flavors to meld together beautifully.
