For the pasta:

  • 5 Boneless skinless chicken breast cutlets
  • 12 oz. Spaghetti noodles
  • ½ cup. Flour
  • 1 tsp. Salt
  • ¼ tsp. Pepper
  • 1 tsp. Garlic powder
  • 2 tsp. Italian seasoning
  • 2 Tbsp. oil

For the sauce:

  • 4 Tbsp. Butter
  • 1 Onion Chopped
  • 4 tsp. Minced garlic
  • 2 Small tomatoes diced
  • 1 Tbsp. Flour
  • 1 cup. White wine
  • 1 C. Heavy whipping cream
  • ½ C. Parmesan cheese grated
  • 1 tsp. Italian seasoning
  • ½ tsp. Salt
  • ¼ tsp. Red pepper flakes


  1. Cook the spaghetti according to package instructions then set it aside.
  2. Add the remaining ingredients for pasta, minus the chicken, to a Ziploc bag, zip the bag and shake well to combine the ingredients.
  3. Add the chicken to the Ziploc back and shake so that it is coated in the flour mix.
  4. Heat oil in a large skillet over medium-high heat. Add the coated chicken to the heated oil. Cook until browned on each side and cooked through. Then remove and set aside.


  1. Melt butter in the same skillet used for the chicken, with the heat on medium. Add the onions and saute until softened,
  2. Add the tomatoes and garlic to the skillet, saute for  30 seconds, then sprinkle flour and stir to combine.
  3. Pour the white wine into the skillet and saute for about 3 minutes. Then stir in the red pepper flakes and Italian seasoning.
  4. Whisk in the heavy whipping cream and parmesan cheese and saute until the sauce thickens.
  5. Stir the cooked spaghetti into the sauce, allowing for the sauce to coat the spaghetti properly. Add the chicken back into the skillet then serve.

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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