Pound chicken breasts to 1/4-inch thickness if very thick. Season with salt, pepper, garlic powder and Italian seasoning. Dredge in flour until fully coated.

In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add chicken and cook for 4-5 minutes per side until browned and cooked through. Remove and set aside.

In same skillet, melt butter over medium heat. Add onions and cook for 2 minutes until translucent. Add garlic and cook 1 minute until fragrant.

Add scallions, tomatoes and 1 Tbsp flour. Whisk until combined and flour is cooked off.

Whisk in heavy cream, wine, 1/2 cup parmesan, Italian seasoning, 1/2 tsp salt and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.

Meanwhile, cook pasta in salted water per package instructions until al dente. Drain, reserving 1/4 cup pasta water.

Add cooked pasta to sauce and toss until fully coated, splashing in pasta water as needed to loosen sauce.

Return chicken breasts to skillet and simmer for 5 minutes to warm through.

Garnish with parsley and extra parmesan. Serve immediately.