In a large shallow bowl, combine flour, salt, and pepper. Dredge the chicken in the flour mixture, covering evenly. Set aside.
Heat olive oil in a large Dutch oven or skillet over medium-high heat. Add in chicken and sear both sides until golden brown, 4-5 minutes per side. Remove browned chicken from the skillet and set aside.
With the heat on medium-high, deglaze the pan with white wine. Add in the minced garlic and sauté for 2-3 minutes. Stir in tomato paste, diced tomatoes, and seasonings. Let simmer over medium heat for about 5 minutes. Stir in the heavy cream and basil.
Return the chicken to the pan and let simmer for another 5-10 minutes until cooked through. Chicken should have an internal temperature of 165 degrees. Serve topped with extra sauce, fresh basil, and parmesan cheese.