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Add flour, black pepper, salt, paprika, garlic powder and half the onion powder in a bowl, whisking to combine.
Coat chicken cutlets on both sides with the flour mixture and set aside
Heat up a large saucepan on medium and add butter and olive oil, allowing to heat for 1 minute before adding the chicken breast. Allow to fully cook through on both sides and get a nice golden crust. Remove from the pan and set aside. Cook chicken in batches to not overcrowd the pan
Drain excess fat from the pan and sauté garlic and chilli flakes for 30 seconds before adding chicken stock and cream. Stir to combine before adding oregano, thyme, dried basil and remaining onion powder
Bring to a simmer and cook for 12-15 mins, adding chicken back into the sauce in the last 5 mins, flipping over to coat in the cream sauce
Cook pasta in heavily seasoned, boiling water until al dente, remove chicken from the pan and finish cooking pasta in the sauce.
Toss through Parmesan cheese, chopped parsley and basil
Serve 💅