1-Getting started: First, bring a large pot of salted water to a boil and cook the 12 ounces of thin spaghetti to al dente as per package instructions. This step sets the base for your dish, giving you that perfect pasta texture to soak up the sauce. Pat the 1 1/4 lbs of diced chicken breasts dry with paper towels, then toss them with 2 tablespoons of all-purpose flour, 2 teaspoons of Italian seasoning, salt, and pepper for a flavorful coating.

2-Cooking the chicken: Next, in a 12-inch non-stick skillet, melt 3 tablespoons of the unsalted butter with 1 tablespoon of olive oil over medium-high heat. Add the chicken in a single layer and sear it until golden brown on the bottom, about 4 minutes, then turn and cook for 2 to 3 more minutes until it’s fully done. Remove the chicken and the butter mixture to a bowl, and cover loosely with foil to keep it warm without making it steamy.

3-Making the sauce: Return the pan to medium-low heat and melt another 1 tablespoon of butter. Add the 2 tablespoons of minced garlic and sauté for about 20 seconds, making sure it doesn’t brown. Pour in 1 cup of dry white wine and the optional 1/8 to 1/4 teaspoon of red pepper flakes, then simmer until the mixture reduces by about three-quarters, which takes around 5 minutes.

4-Finishing the dish: Add the remaining 4 tablespoons of butter and let it melt completely. Remove from heat, stir in 1 tablespoon of fresh lemon juice, then return the chicken to the skillet and toss everything with the sauce, adjusting seasoning as needed. Finally, drain the pasta and mix it with the chicken, sauce, and 1/3 cup of chopped fresh parsley. Garnish each serving with 2/3 cup of shredded Parmesan cheese and serve warm for a complete meal.