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In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, Italian blend, and red pepper flakes. Evenly coat both sides of the chicken with the seasoning mixture.
Warm up a large cast-iron skillet with avocado oil over medium-high heat. Once the pan is smoking hot, place all four chicken breasts into the pan. Sear them for 3 to 4 minutes on each side, or just until a nice golden brown crust is formed. Then, remove the chicken from the pan and set it aside on a plate or rack to rest.
Discard the excess oil from the pan and place the same pan back over medium-high heat. Add in the white wine (or broth) and use a whisk to deglaze the pan, scraping the bottom to remove all of the brown bits.
Add in the heavy cream, soft cheese, half of the parmesan, and the tomatoes. Stir continuously while the sauce becomes smooth and begins to thicken and get bubbly.
Lower the heat to medium-low, and add in the basil leaves. Then, nestle the chicken breasts back into the sauce, spooning some of the sauce over each piece. Then turn off the heat.
Serve each piece on a plate, or family-style right out of the pan. Be sure to sprinkle the remaining parmesan on top before serving.