Season the chicken with garlic powder, Italian seasoning, salt, black pepper and red pepper flakes. Heat a 5.5 qt. Dutch oven or a heavy bottomed pot over medium heat and add olive oil. Once shimmering, add chicken and cook for about 8-10 minutes per side, or until chicken is cooked through. Place cooked chicken on a plate and tent with foil.
To the same pot, add the onion and garlic and season with salt and pepper. Cook for about 5 minutes, then add the tomatoes. Cook until tomatoes begin to brown, then deglaze the pan with wine, scraping up any brown bits that have formed on the bottom of the pan. Cook for 12 minutes or until most of the wine has evaporated.
Meanwhile, slice the reserved cooked chicken. Add the spaghetti and broth, then cover and bring to a boil. Once it reaches a boil, uncover and reduce heat to a simmer. Cook for about 10 minutes, stirring frequently, or until most of the broth has absorbed, the pasta is tender and a creamy sauce is coating the pasta.
Remove from heat and stir in the Parmesan cheese, and butter. Add the sliced chicken, mozzarella pearls and fresh basil, season to taste, and serve!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.