Step 1

In a small bowl, combine salt, black pepper and Italian seasoning and mix well.

Step 2

Season chicken on each side with the salt mixture.

Step 3

Add any remaining seasoning to the flour in a shallow dish or container and mix well.

Step 4

Dredge chicken on both sides in the flour shaking off excess flour and set aside. You’ll most likely have leftover flour do not toss that yet.

Step 5

In a large skillet over medium heat add 1 tablespoon of oil and 1 tablespoon butter.

Step 6

Add peppers and onions and cook for about 3 minutes or until lightly softened.

Step 7

Remove vegetables and set aside.

Step 8

In the same skillet add the remaining oil and another tablespoon of butter.

Step 9

Cook the chicken for 3-4 minutes on each side. Cook in batches if necessary. Do not overcrowd the pan.

Step 10

Remove chicken from pan and set aside.

Step 11

If your pan is super hot remove from heat for a minute to cool it off a bit.

Step 12

Reduce heat to medium low and add the remaining butter and wait for it to melt.

Step 13

When butter melts, add garlic and saute for about 20-30 seconds.

Step 14

Add 3 tablespoons of the remaining leftover flour mixture ( from stepto the pan and cook until no longer white.

Step 15

Pour chicken broth and deglaze the pan by scrapping anything out of the bottom and sides of the pan with a spatula.

Step 16

Pour the heavy cream and stir using a whisk until no lumps exist in the sauce.

Step 17

Cook the sauce for about 2-3 minutes or until thickened.

Step 18

Slowly stir in lemon juice, taste to adjust seasoning.

Step 19

Place cooked pasta in a large bowl or pot then pour sauces and vegetable over.

Step 20

Toss spaghetti lightly with sauce and vegetables.

Step 21

Serve pasta in plates topped with chicken.

Step 22

Garnish with parmesan cheese, parsley or red pepper flakes if desired.