Garlic Basil Chicken with Tomato Butter Sauce (stolen and revised)

So I started off cooking this meal exactly as the recipe stated, but I didn't have all the exact ingredients, and the flavours just weren't where I wanted them to be, so I made some changes. I'll post the link to the original recipe, and then write out what I did below. I'm sorry I don't have any pictures this time!
The only downfall of this recipe is that it's a bit time-consuming. However, you could always cook the chicken ahead of time, which would help.
Original recipe is here.

INGREDIENTS
  • 1 lb. boneless skinless chicken breasts
  • salt and pepper
  • 2 tsp garlic salt
  • 2 tsp lemon pepper
  • 2 tsp paprika
  • 1/4 cup of half&half cream
  • ¼ cup olive oil
  • 5-6 roma tomatoes, diced
  • 2 cloves garlic, minced
  • 1/2 small white onion, minced
  • 3 tbsp dried basic 
  • ¼ cup margerine
  • 8 ounces pasta, like spaghetti, linguine, or bucatini (I used spaghettini)
  • 1/2 cup of mushroom Ragu (if needed)
INSTRUCTIONS
  1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
  2. Cut up the tomatoes, garlic, and onion and set aside 
  3. Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side - the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.
  4. Add the garlic and onion to the pan with the remaining oil and turn down to medium-low. Cook until the oil has cooled a bit, and then add the tomatoes and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the margerine, lemon pepper, basil, paprika, garlic salt and cream and stir to combine until the margerine is melted. Add the chicken back in to soak in the sauce for a few minutes.
  5. Top servings of pasta with the chicken and the sauce.

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