Bring a large pot of water to a boil.

In a medium bowl, combine flour, Italian seasoning, salt, and pepper. Pat dry chicken pieces with a paper towel. Add chicken to the flour mixture; toss to coat.

In a large skillet, melt 3 tablespoons butter with 1 tablespoon olive oil over medium-high heat.

Add chicken in a single layer and sear until browned, about 4 minutes, turn and cook through about 2-3 minutes more. Remove from heat and transfer chicken mixture to a bowl or large plate. Tent with foil to keep warm.

Add pasta to boiling water. Cook until pasta al dente according to package directions.

Meanwhile, return skillet to the stove over medium-low heat. Melt 1 tablespoon butter. Add garlic, sauté about 10-15 seconds (do not brown it). Pour wine and red pepper flakes into the butter garlic mixture, simmer until reduced by 3/4 about 5 minutes.

Add remaining 4 tablespoons butter to the skillet, once melted remove from the heat and stir in lemon juice.

Add reserved chicken, drained pasta, and parsley to the skillet, gently toss to coat in sauce.

Serve warm on a large platter or bowl. Garnish individual servings with Parmesan cheese.