Tomato Chicken Pasta Recipe

Cook spaghetti pasta noodles in a large pot filled with water; follow the package instructions.

Meanwhile, prepare the chicken by cutting it in half lengthwise to get thinner slices and patting it dry.

Season each side with salt, pepper, and Italian seasoning. Then dredge each side of the chicken into the flour and tap off the excess. Set aside.

Go back to the pasta. Once the pasta noodles are cooked, remove them from the boiling point and disregard the water.

In a large skillet, heat the oil over medium-high heat and add the chicken. Pan Fry each side for about 5 minutes, or until a golden crust has developed. Set it aside and let it rest for 10 minutes, then cut into strips.

On the same skillet over medium heat, melt the butter, saute the garlic, stir in the wine, and then add the tomato paste until incorporated.

Add the chicken broth, milk, cream,honey, Parmesan cheese, and hot sauce (optional). Bring to a gentle boil; stirring continuously is required.

Reduce the heat to low and simmer, then gradually add in the parmesan cheese, stirring continuously.

Add the cooked chicken and stir, then add the cooked pasta and season with onion powder, dried basil, and mustard powder.

Toss to coat evenly with the sauce. Spray with olive oil if desired to get silky looks.

Taste it and adjust as necessary. A dash of salt and ground pepper to taste will do.

Transfer to a serving dish. Garnish with chopped parsley, then serve and enjoy!