Slice onion and set aside.

Salt and pepper chicken to taste. Set aside

Chop parsley and set aside (optional)

Cook pasta according to package directions, drain, and set aside. Keep warm.

While the pasta cooks, make the chicken and sauce: heat olive oil in large skillet over medium-high heat. Sprinkle both sides of the chicken breasts with salt and pepper, then sear on one side until golden-brown, 5-6 minutes. Turn and sear on the other side, 3-4 minutes. Remove seared chicken from skillet and place on a plate to keep warm.

In the same skillet (do not clean out), lower the heat to medium and add the cumin, coriander, garlic powder, and cinnamon and ginger. Stir into leftover grease and let cook 30-60 seconds, until fragrant.

Add the onions to the skillet, sprinkle with some salt, and stir so the spices coat the onions. Let onions cook down 5-10 minutes until brown and softened, stirring regularly.

Add the chopped tomatoes, balsamic vinegar, and red pepper flakes to the skillet. Stir to combine all ingredients, then let mixture simmer 8-10 minutes to infuse the sauce with the spices.

Place the seared chicken back into the skillet, along with any juice that’s collected, and nestle the chicken into the sauce. Cover the skillet and let cook another 10-12 minutes, or until chicken is cooked through.

Remove the cover and reduce heat to low. Taste the sauce and add additional seasonings, or salt and pepper, if desired. Gradually stir in the cream, then let simmer another 2-3 minutes until sauce is slightly thickened.

Serve chicken with sauce immediately over cooked pasta. Garnish with chopped fresh parsley and grated pecorino romano cheese if desired.