In a large pot of boiling water, cook fettuccine according to the instructions on the package.
Julienne the chicken and then salt and pepper to taste with ½ tsp of salt and ½ tsp of black pepper and coat the chicken with 2 tbsps. of flour.
In a large skillet over medium heat, heat olive oil. Once hot, sauté the chicken until golden brown. Once the chicken is golden brown, remove and set aside.
In the same skillet, add in the butter and sauté the garlic until fragrant. Add in the tomatoes and continue to sauté until the tomatoes are soft and tender.
Add in the heavy cream, chicken broth, onion powder, salt, pepper and chili flakes. Simmer on low heat for 3-5 minutes until the sauce thickens up. Then add in the fresh chopped basil and parmesan cheese. Cook for another couple of minutes.
Add the pasta and cooked chicken back into the skillet and toss to coat well. Continue to cook on low heat for 2-3 more minutes so that the pasta absorbs the sauce well.
Serve immediately and garnish with freshly chopped basil and parmesan cheese.