Step 1: Prepare and Cook the Chicke : Season chicken with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off excess. In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Add chicken pieces and cook 3–4 minutes per side until golden brown and cooked through. Remove and set aside on a plate.

Step 2: Make the Scampi Sauce : In the same skillet, melt 3 tbsp butter and add 3 tbsp olive oil. Add minced garlic and sauté for 30 seconds–1 minute until fragrant (do not brown). Deglaze the pan with white wine (or broth), scraping up any browned bits from the pan. Add lemon juice, red pepper flakes, and chicken broth. Simmer for 3–4 minutes until slightly reduced.

Step 3: Cook the Pasta : Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions (usually 3–4 minutes). Drain and toss with a little olive oil to prevent sticking.

Step 4: Combine Everything : Return the cooked chicken to the skillet with the sauce. Add the cooked pasta directly to the skillet. Toss everything together, letting the sauce coat the pasta evenly. Sprinkle with chopped parsley and Parmesan cheese.

Step 5: Final Touches : Taste and adjust salt, pepper, or lemon to preference. For extra richness, stir in 1 tbsp butter just before serving.