Begin by bringing a large pot of salted water to a rolling boil over high heat. Add pasta and cook until just shy of al dente, about 7-9 minutes. Drain and set aside.

Season chicken breasts with kosher salt, black pepper, garlic powder, and lemon zest. In a skillet, heat olive oil and butter over medium-high heat. Cook chicken for 3-4 minutes on each side until golden brown, then remove and let rest.

Reduce heat to medium and add remaining olive oil and butter. Add minced garlic and red pepper flakes, sauté for about 30 seconds.

Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 1-2 minutes, then stir in chicken broth, lemon juice, and Italian seasoning. Bring to a gentle simmer.

Toss cooked pasta into the skillet, mixing to coat in sauce. Stir in Parmesan cheese until melted and creamy. Adjust seasoning as needed.

Nestle chicken back into skillet, allowing it to finish cooking for 1-2 minutes until internal temperature reaches 165°F.

Plate pasta, garnish with lemon wedges and parsley or thyme, and serve warm.