Thinly slice the chicken breast. Mix together 2 tablespoons of the flour, the salt, and pepper. Add the chicken and coat the chicken in the mixture, shake off any excess.
In a large skillet with deep sides, add the olive oil over medium heat. Once hot, sear the chicken on both sides until cooked through. Remove the chicken from the pan on a plate, set aside.
Add the butter to the pan and stir in the garlic until fragrant, 30 sections. Add in the tomato and cook for an additional 2 minutes, stirring occasionally until the tomatoes start to break up.
Add the remaining 1 tablespoon of flour to the pan and whisk it in. Cook for 1 minute.
Add the lemon juice and chicken stock, adding slowly while whisking constantly to make sure there are no lumps. Let sauce come to a simmer.
Add the chicken back to the pan and the parmesan cheese, stir to combine.
Add the cooked pasta and toss in the sauce, I find using tongs for this step helps. Taste, add salt and pepper if necessary.
Take off the heat and stir in the fresh basil. Serve immediately with more parmesan and basil, optional.
Notes
You can use any of your favorite pasta for this recipe as long as it is the same amount in the recipe.
Bottled lemon juice will work in a pinch.
Chicken tenderloins can be used in replacement of a chicken breast.