Preheat oven to 375°F. Place cutlets in even layer on rimmed baking sheet. Bake, flipping halfway through, until fully heated through and crisp, about 13 to 15 minutes.
Meanwhile, heat oil in large skillet over medium heat. Add crushed red pepper flakes and cook until fragrant, about 30 seconds. Stir in pasta, tomatoes, 3/4 cup Parmesan, onion, 1/4 cup basil and garlic powder, and cook until just heated through, about 1 to 2 minutes. Season with salt and pepper.
Serve cooked chicken over pasta and top with remaining Parmesan and basil.
