This method calls for the chicken breast to be seasoned several hours in advance of cooking; this step enhances the finished flavor of the chicken but may be skipped if time is critical.

If needed, place chicken between sheets of plastic and, using a meat mallet or a heavy skillet, pound to an even thickness of about ¼ inch. Season each breast on both sides with Creole seasoning and refrigerate, covered, for several hours.

To make the sauce, heat olive oil in a 12-inch skillet over medium heat. Halve the onion lengthwise and peel; slice crosswise into ¼ inch slices. Add to hot skillet with garlic and hot pepper flakes and cook, stirring occasionally, until the onion is very soft, about 10 minutes; do not brown.

Make a well in the center and add the tomato paste; cook, stirring, until fragrant and slightly caramelized, about 2 minutes. Stir the pan through and add the wine; cook until half the wine has evaporated. Add the tomatoes, Italian seasoning, bay leaf, and salt and pepper; bring to a simmer, reduce the heat to medium-low, cover, and cook, stirring occasionally, until until tomatoes are soft, about 20 minutes. Taste and adjust seasoning.

While the sauce simmers, bread and cook the chicken. Combine the breadcrumbs and Parmesan in a shallow bowl; combine the egg and buttermilk in another shallow bowl. Dip the chicken in the egg wash and allow excess to drain off; dredge in breadcrumbs. Heat cooking oil in a skillet over medium-high heat. When the oil shimmers, working in batches if necessary, add the chicken breasts in a single layer and cook, undisturbed, for 5-7 minutes, until browned; flip and cook until second side is browned and internal temperature reaches 160ºF, about 5 minutes. Transfer to a cutting board, tent with foil, and let rest 5-8 minutes.

Meanwhile, bring a large, well-salted pot of water to a boil. Add pasta and cook until just shy of al dente. Use tongs or a pasta rake to transfer the pasta directly to the skillet of sauce and toss to coat; sprinkle with parsley, add about ¼ cup of the pasta cooking water, and toss again. Add additional pasta water a few tablespoons at a time as needed to make a “saucy” sauce; the pasta will finish cooking in the sauce, soaking up flavor along the way. Taste and adjust seasoning.

To serve, divide sauced pasta among 4 serving bowls and garnish with green onions and Parmesan. Slice each chicken breast across the grain and arrange atop pasta; serve hot, passing hot pepper flakes and Parmesan at the table.