Cook the linguine pasta according to the manufacturer's directions and reserve ½ cup of pasta water. Set aside.

In a small bowl, mix Italian seasoning and chili powder.

Gently sprinkle and press seasoning mixture onto each side of the chicken breasts.

In a large skillet over medium heat, melt the butter and cook the chicken breasts for about 5 minutes each side until internal temperature reaches 165°F. Slice into 1-inch strips and set aside.

Return to the skillet on medium heat, pour in chicken stock, scrape any bits from the bottom, add minced onion, and cook until translucent, about 3 minutes.

Add minced garlic, cook for about 2 minutes until fragrant.

Pour in fire roasted tomatoes and tomato paste. Stir frequently until well combined.

Add salt and chili flakes, stir well.

Stir in heavy cream and bring to a simmer, cook for 2-3 minutes until heated through and slightly thickened.

Turn off heat. Add cooked pasta to the skillet, mix well. If needed, add reserved pasta water to thin the sauce.

Serve topped with sliced chicken, optional parmesan cheese, basil, and parsley.