Cut chicken to 1/4" thick slices. Melt 1 tbs butter in a deep sided sautée pan over medium high heat. While making the sauce cook pasta to package directions, drain and set aside if done before sauce (reserve about 1/2 cup of the pasta water in case the sauce seems too thick at the end).

Add chicken to pan, season with any of the seasonings listed that you'd like (I used 1-2 dashes of everything). Cook chicken completely, stirring frequently. About 7 minutes. When done transfer to a small bowl. Set aside.

Melt second tbs of butter in pan. Add onion. Cook 2 minutes. Add can of tomatoes. Cook until juices have reduced and thickened, stirring frequently. About 2 minutes.

Stir flour into onion and tomato (it will turn pastey, that's ok). Cook about 1 minute. Wisk in milk and Alfredo sauce. Bring sauce to a simmer, cook until thickens slightly, wisking frequently. About 5-7 minutes.

Return chicken to sauce. Stir to incorporate and reheat for a minute or so. Turn off heat. Add pasta to sauce and toss or stir gently to coat.

Note: If sauce seems too thick for your liking stir in some reserved pasta water a couple tbs at a time. If too thin, let dish sit for a few minutes, it will thicken some.

Serve with a crisp side salad and/or garlic bread. Garnish with grated parmesan and/or chopped parsley. Enjoy!