Mix together the flour, salt, and pepper in a small bowl.

Dredge the sliced chicken in the flour mixture until both sides of the chicken strips are well coated.

Brown chicken in oil in a skillet over medium-heat, flipping once after 4 minutes (chicken will not be fully cooked). Transfer to a plate and set aside.

Add onions to the pan and cook until softened. Add garlic and red pepper flakes and cook, stirring constantly for 30 seconds.

Deglaze the pan with wine and scrape any bits up with a wooden spoon.

Add the Alfredo sauce, tomato, and Italian seasoning. Let the sauce come to a boil for 1 minute.

Reduce the heat and simmer, uncovered until the sauce has thickened and reduced by half, about 3 to 5 minutes.

Stir in the grated Parmesan cheese and spinach. Simmer until the spinach has wilted.

Return chicken to the pan and simmer until the chicken is heated through and reads 165°F. Garnish with basil leaves before serving.