1-First: prepare the chicken by dicing 1 1/4 lbs of boneless skinless chicken breasts into 1-inch pieces. Coat them with 2 tablespoons all-purpose flour, 2 teaspoons Italian seasoning, and season with 3/4 teaspoon salt and 1/4 teaspoon pepper for even flavoring. This step ensures the chicken browns nicely and absorbs the seasonings well.

2-Next: heat 3 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the coated chicken and cook until it’s golden and cooked through, which takes about 5-7 minutes. Set the chicken aside once done to keep it tender and juicy.

3-Then: in the same skillet, melt 1 more tablespoon of butter and sauté 2 tablespoons minced fresh garlic for about 30 seconds until fragrant. Add 1 cup dry white wine and 1/8 to 1/4 teaspoon red pepper flakes if desired, then simmer until the mixture reduces by about three-quarters. This reduction step intensifies the flavors, so be patient for the best results.

4-After that, stir in 4 more tablespoons of butter to enrich the sauce, and finish it with 1 tablespoon fresh lemon juice for a bright, tangy note. Meanwhile, cook 12 ounces of thin spaghetti in salted boiling water until al dente, which usually takes around 8-10 minutes.

5-Finally, combine the cooked pasta with the chicken, sauce, and 1/3 cup chopped fresh parsley. Garnish with 2/3 cup shredded Parmesan or Romano cheese and serve warm. Using a hot skillet helps build flavor, and avoiding overcooking the chicken keeps it moist.