Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.

Season with lemon pepper seasoning. You may also season with salt if desired.

Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.

Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.

Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half.

Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.

Add the heavy cream slowly, stirring continuously.

Stir in the lemon juice and slowly sprinkle in the Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.

Optional: Swirl in 2 Tbsp. cold butter to give the sauce a smooth, velvety finish.

Boil up to ¾ lb. of spaghetti once the chicken is added back to the sauce. Drain.

Remove chicken and set on serving plates. Use kitchen tongs to add the spaghetti to the pot with the sauce until your desired sauce/pasta ratio is obtained. Toss to coat.

Garnish with parsley and lemon slices and serve!