Season both sides of the chicken with 1 teaspoon of House Seasoning Blend.
Add 1/2 cup of flour to a shallow dish; place seasoned chicken in the flour to coat both sides.
Shake off any excess flour.
In large skillet, heat olive oil over medium-high heat.
Cook chicken until golden brown on both sides and cooked through, about 8-10 minutes.
Remove chicken to a plate and cover.
While chicken is cooking, bring a large pot of salted water to a boil; add pasta and cook according to package directions.
Before draining, reserve 1 cup of pasta water and set aside.
In the same skillet the chicken was cooked in, melt butter.
Cook onions until translucent, about 2-3 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add remaining flour to the skillet and stir to combine with the butter.
Add the cream, lemon juice and wine; whisk until smooth.
Stir in remaining teaspoon of House Seasoning, red pepper flakes, half of the tomatoes, half of the scallions and parmesan cheese; whisk until combined.
Allow to simmer for a 3-4 minutes until sauce thickens slightly.
If sauce needs to be thinned, add reserved pasta water until desired consistency.
Place cooked pasta in a large bowl or platter; top with cooked chicken.
Pour sauce over top of chicken and pasta.
Top with remaining tomatoes and scallions.