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Cook pasta according to package directions, reserving ½ cup of pasta water.
While the pasta is cooking, combine flour, Italian seasoning, lemon pepper seasoning, and a couple large pinches of salt and pepper in a shallow dish. Dredge chicken in the flour mixture.
Heat 1 tablespoon olive oil and 1 tablespoon butter to a large saute pan over medium-high heat. Add half the chicken and cook for 2-3 minutes until golden brown on all sides and cooked through. Set aside. Heat remaining tablespoon olive oil and 1 tablespoon butter in the pan. Add the remaining chicken and cook through. Set aside.
Add white wine to the large saute pan to delgaze, scraping all the yummy bits off the bottom. Cook for about 3-5 minutes until it reduces by at least half.
Melt the remaining 6 tablespoons butter in the large saute pan. Add garlic, and a couple large pinches of salt and pepper and reduce heat to medium-low. Cook for 30 seconds, stirring constantly so the garlic doesn’t burn.
Stir in lemon zest, lemon juice, and parsley. Add spaghetti and a splash or two of pasta water as needed. Toss to coat evenly.
Add cooked chicken and toss to coat evenly. Enjoy!
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