Begin by boiling water in a large pot and adding the spaghetti noodles. Cook according to package instructions until al dente. Once done, drain and set aside.

In a Ziploc bag, combine 1/2 cup flour, 1 tsp salt, 1/4 tsp pepper, 1 tsp garlic powder, and 2 tsp Italian seasoning. Once well mixed, add the chicken cutlets into the bag and shake until they are evenly coated.

In a large skillet over medium-high heat, heat 2 tbsp oil. Add the coated chicken cutlets and sauté until browned on each side and fully cooked through, about 5-7 minutes. Remove them from the skillet and set aside.

Using the same skillet, lower the heat to medium and melt 4 tbsp butter. Add the chopped onion and sauté until softened, about 3-4 minutes. Then, add in the minced garlic and diced tomatoes, stirring for about 30 seconds.

Sprinkle in 1 tbsp flour and stir to combine with the vegetables. Add the red pepper flakes and 1 tsp Italian seasoning. Gradually pour in 1 cup of heavy whipping cream and 1/2 cup grated Parmesan cheese, whisking continuously until the sauce thickens, about 3-5 minutes.

Gently toss the cooked spaghetti into the sauce, then add the sautéed chicken back into the skillet. Mix everything together well and allow it to heat through for a couple of minutes.

Plate your Creamy Italian Chicken Pasta and garnish with additional Parmesan cheese and a sprinkle of fresh herbs if desired.