Cut each breast into half lengthwise. Place the breasts onto a cutting board or even surface, cover with plastic wrap, and pound until they become evenly flat. In a medium mixing bowl, add flour, salt, black pepper, garlic powder, paprika, and Italian seasoning. Dip each chicken breast into the mixture on both sides. Set aside. In a smaller mixing bowl, mix cherry tomatoes, 1 tablespoon of olive oil, ¼ teaspoon black ground pepper, pinch of salt, ½ teaspoon garlic powder. Place them on to baking sheet lined with parchment paper or foil, transfer to the oven and bake for 10-15 minutes at 390 F. Last 5 minutes turn on the top grill setting on your oven. When done, set aside and cover with foil. In a large skillet over high heat add vegetable oil and cook the chicken for about 4 minutes on each side until golden brown. Set aside.
In the same skillet melt butter and then add onion and minced garlic.
Next, add tomatoes, green onions. Add 1 tablespoon flour to the pan and stir to combine.
Meanwhile, cook the spaghetti as per package instructions.
Follow with cream, wine, Italian Seasoning, salt, and red pepper flakes. Take it to a boil and then simmer for a few minutes. Add ½ cup of shredded Parmesan cheese. Gently whisk until you have a smooth mixture.
Finally, fold in fresh spinach leaves and simmer until spinach reduces in size.
When ready add the pasta to the skillet with the sauce and stir to combine on low heat for about 2-3 minutes. Return the chicken to the skillet, close the lid and let the chicken warm up before serving.
Serve with oven-roasted tomatoes, sliced fresh green onions, and shredded parmesan cheese on top.
