Step 1

Cook the pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2

Mix the flour, Italian seasoning, salt, and pepper on a plate. Dredge the chicken tenders in the seasoned flour, shaking off the excess.

Step 3

Heat the olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes per side until golden and cooked through. Transfer to a plate.

Step 4

In the same skillet, melt the remaining 4 tbsp of butter. Add the garlic and shallot, cooking for 1 minute until fragrant.

Step 5

Pour in the white wine and simmer for 3-4 minutes until reduced by half. Add the lemon juice and zest, stirring to combine.

Step 6

Return the chicken to the skillet and coat with the sauce. Add the pasta, reserved pasta water, parsley, and Parmesan. Toss everything together until well combined and heated through.

Step 7

Serve immediately, garnished with extra parsley and Parmesan if desired.