1/2 lb linguine or fettuccine
Dredging mixture: 1/2 C flour, 1 tsp salt, 1/2 tsp ground pepper
4 4 oz boneless skinless chicken breasts
1/4 C olive oil
4 Tbsp butter
1/2 sweet onion, chopped fine
5 cloves garlic, minced
1/4 C flour
1 C heavy cream
1 C white wine
1/4 C lemon juice
1/4 tsp red pepper flakes
1/2 C grated Parmesan cheese
2 scallions, chopped (reserve a spoonful for garnish)
2 Roma tomatoes, chopped (reserve a spoonful for garnish)
Cook pasta; drain and set aside, reserving the liquid.
Dredge chicken pieces in the flour/salt/pepper mixture. Shake off excess flour.
Add olive oil to skillet over medium high heat. Place all 4 chicken breasts in the skillet and cook for 8-10 minutes, turning once. Check to be sure they're golden brown and cooked through. Remove chicken from skillet and set aside to keep warm.
Add butter, onion, and garlic to the pan. Saute for about 2 minutes, till onions become translucent. Add the 1/4 C flour and whisk to combine. Add the cream, wine, lemon juice, red pepper flakes, and Parmesan cheese; stir to make a thick sauce. Add a bit of the reserved pasta water if needed to get the consistency you want.
Add the pasta, scallions, and tomatoes (reserving a spoonful of each for garnish); stir to combine. Return the chicken to the skillet and allow it to warm. Sprinkle the garnish onions and tomatoes on top of skillet and serve.