Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and Italian seasoning to taste. Heat the olive oil in a wide skillet over medium-high heat, then sear until deep golden with clear release from the pan, 5-6 minutes per side.

Check doneness by measuring the thickest part of the chicken: internal temperature must reach 165°F. Remove chicken to a plate.

Reduce heat to medium and add the minced garlic to the same skillet, cooking until fragrant, about 30 seconds. Pour in the white wine (or chicken broth) to deglaze, scraping up browned bits from the bottom.

Stir in crushed tomatoes and the 1 teaspoon Italian seasoning, then bring to a simmer. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

Stir in heavy cream, Parmesan, and red pepper flakes. Simmer until the sauce thickens and turns rose-colored, about 4-5 minutes.

Turn off the heat and swirl in the butter until fully melted and glossy.

Return chicken breasts to the skillet and spoon the tomato cream sauce over the top of each piece. Garnish with fresh basil and serve over pasta or gnocchi.