1. Preheat oven to 375 F. Spread the flour on a plate. Sprinkle the chicken with salt then coat with the flour.

2. Heat 2 tbsp oil in a large skillet over medium-high heat. Add the chicken. Cook. In batches, if necessary, turning once, until golden, 2-4 minutes on each side. Remove from the skillet and place in a large ovenproof dish.

3. Add the remaining oil to the skillet. Add the garlic and onion and sauté over medium heat until softened, 2-3 minutes. Increase heat slightly. Add the cream, Parmesan and pepper. Cook until the sauce is bubbly and slightly thickened, 2-3 minutes.

4. Spoon half of the sauce over the chicken in the dish. Bake until cooked through, 8-12 minutes. Meanwhile, bring a saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain, then arrange on a warm serving platter with the chicken. Top with the remaining sauce and parsley. Serve.