Begin by drying the chicken breasts with a paper towel. If thick, slice into thinner cutlets.

In a bowl, mix flour, salt, black pepper, garlic powder, and Italian seasoning. Dredge chicken in the mixture.

Heat skillet over medium-high heat, add olive oil, then sauté the coated chicken until golden brown.

Remove the chicken and keep warm. In the same skillet, add butter, onions, and garlic, sautéing until translucent.

Stir in tomatoes and flour, then pour in white wine. Simmer before adding heavy cream, Parmesan, and seasonings.

Boil salted water, cook spaghetti until al dente, then drain and reserve some pasta water.

Combine drained pasta with the sauce, adjusting consistency with reserved pasta water if needed.

Return chicken to skillet, warm through, and serve in bowls garnished with Parmesan.