In a large skillet, heat canola oil over medium-high heat. Once hot, saute garlic until fragrant.
Add chicken strips and brown for 1 minute per side. Sprinkle with salt and pepper to season. Add in diced tomatoes and stir to combine, cooking for about 1 minute.
Once the chicken is browned, add in heavy cream and bring to a simmer. In a small bowl, combine flour and water, whisking until no lumps remain. Add slurry and chicken broth to skillet and stir to combine. Simmer until thickened over low heat, approximately 5 to 7 minutes.
In a large pot of boiling water, cook fettuccine according to the instructions on the package. Drain and set aside.
Once the sauce is thickened, stir in basil and red pepper flakes. Add pasta to the skillet and toss to coat well.
Serve immediately with a garnish of additional freshly chopped basil and parmesan cheese.