1.1. In a shallow dish, combine the flour, salt, pepper, garlic powder, and Italian seasoning.

1.2. Dredge the chicken breast cutlets in the flour mixture, coating them evenly.

2.1. In a large skillet, heat the oil over medium heat.

2.2. Add the coated chicken cutlets to the skillet and cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

3.1. Cook the spaghetti noodles according to the package instructions. Drain and set aside.

4.1. In the same skillet, melt the butter over medium heat.

4.2. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.

4.3. Add the diced tomatoes and cook for another 2-3 minutes.

4.4. Sprinkle the flour over the onion and tomato mixture, stirring to combine.

4.5. Gradually pour in the heavy whipping cream, stirring constantly to avoid lumps.

4.6. Add the grated Parmesan cheese, Italian seasoning, salt, and red pepper flakes. Stir until the sauce is smooth and creamy.

5.1. Add the cooked spaghetti noodles to the sauce, tossing to coat the pasta evenly.

5.2. Slice the cooked chicken breast cutlets and place them on top of the pasta.

5.3. Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.