Preparing the Chicken
- Mix the Coating: Whisk together the flour and Italian seasoning in a shallow dish.
- Dry the Chicken: Pat the chicken pieces dry with paper towels to ensure they cook evenly.
- Coat the Chicken: Dredge the chicken pieces in the flour mixture, ensuring each piece is well-coated.
Cooking the Chicken
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.
- Cook the Chicken: Add the chicken pieces in a single layer and cook until browned on one side, then flip and brown the other side. Ensure the chicken is cooked through, then transfer to a plate.
Making the Sauce
- Melt the Butter: In the same skillet, melt the butter over medium-low heat.
- Cook the Garlic: Add the minced garlic and cook for about 1 minute, stirring continuously to avoid burning.
- Add Wine and Spices: Carefully pour in the white wine and add the red pepper flakes. Increase the heat to medium and cook until the liquid is reduced by half, scraping the bottom of the pan to incorporate any browned bits.
Preparing the Pasta
- Cook the Spaghetti: Bring a large pot of water to a boil and cook the spaghetti according to package directions. Reserve 1/2 cup of the pasta water before draining the pasta well.
Bringing It All Together
- Add Lemon Juice: Remove the skillet from the heat and whisk in the lemon juice.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, cooking for just a minute to warm it through.
- Mix with Pasta: Place the drained pasta in a large serving bowl, pour the sauce and chicken over the top, and sprinkle with chopped parsley and freshly grated Parmesan cheese. Toss everything to coat evenly. If the pasta seems dry, add a bit of the reserved pasta water.
- Season and Serve: Season with salt and pepper to taste and serve promptly for the best results.
See also Classic Lemon Pound Cake Recipe
