Put prepared chicken chunks in a zip-top bag or bowl and toss with 3/4 tsp salt, 1/2 tsp pepper, Italian seasoning and flour. Toss until evenly coated. Set aside on the counter.
In a sauté pan, melt 2 tablespoons butter with 2 tablespoon olive oil over medium-high heat. Add chicken in a single layer (be sure not to overcrowd the pan, it may take two batches) sear until browned (4 mins) flip each piece and let cook about 3 more minutes.
Scoop out the chicken and set aside in a clean bowl. Tent with foil to keep warm.
Turn the pan down to medium-low and melt 3 tablespoons of butter. Once warmed, add all the minced garlic and sauté until fragrant, being careful not to brown it (about 1 minute). Pour wine and red pepper flakes into butter garlic mixture in skillet and let simmer until reduced by about 3/4, about 5 minutes.
While waiting, bring a large pot of water (with 1 teaspoons of salt) to a boil. Cook pasta according to directions on package to al dente. Do not rinse pasta.
Add remaining 5 tablespoons butter and let it melt into the sauce.
Remove from heat, stir in lemon juice and taste. Adjust salt and pepper if needed or even another splash of wine for a little kick! Once perfect, return chicken to pan. Add parsley and drained pasta. Toss with sauce. Serve warm and garnish plates with lemon wedges and parmesan.