Place chicken breasts in a large bowl and pour in the Italian dressing. Seal with plastic wrap and marinate chicken 30 minutes in the refrigerator. Drain discarding dressing and dice.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain then transfer to a large bowl and toss with diced tomatoes.
Melt butter in a frypan over medium heat. Place chicken in the frypan and season with chilli flakes.
Cook and stir 15 minutes or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese and garnish with parsley flakes.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.