Before you start: measuring all ingredients. This recipe is quick and easy. ime the boiling water so that it’s ready for the pasta at the end. Cooking the angel hair takes approximately 4 minutes. Remember to reserve ½ cup of the pasta water.
Pat the chicken dry completely. Season the chicken with salt and pepper. Add 1 tsp Italian seasoning and ½ tsp lemon pepper seasoning. Sprinkle with flour and toss to coat.
Heat 2 tbsp olive oil and 2 tbsp butter on medium-high-heat. Turn the heat to medium-high and add the chicken and cook for 3-4 minutes on each side till it is golden-brown and cooked through. Put aside. Cover the chicken with foil and place in a warm place.
Reduce heat to medium, and melt 1 tbsp butter in the same pan. Then add the garlic and cook for about 1-2 minutes.
Add the white wine to the pot and simmer for about 3 minutes, or till it has reduced by half. While it simmers, you can use a spatula for scraping clean the chicken remnants from the pot.
Melt 4 tbsp butter in the pot. Then add the chicken, chopped parsley and red pepper flakes. Toss to coat. Reduce heat to low. Swirl in 1 tbsp use cold butter. Boil the pasta, and then reserve ½ cup of water.
Take a covered jar or Tupperware container then add ½ cup pasta water, Parmesan, Asiago cheese, lemon juice. Cover and shake to combine.Add the drained-pasta in a skillet with the chicken and pour the pasta water mixture to the top. Use kitchen tongs & toss to coat. Season with salt and pepper to taste. Garnish with diced tomatoes.
Serve! Garnish with freshly grated cheese and extra parsley/red pepper flakes.