Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a bowl, combine the flour, Italian seasoning, salt, and pepper. Toss the cubed chicken in the flour mixture until evenly coated.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cubes to the skillet in a single layer. Cook for 4–5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for 1 minute, until fragrant.

Pour in the chicken broth, white wine, and lemon juice. Bring to a simmer and cook for 3–4 minutes, allowing the sauce to reduce slightly.

Return the cooked chicken to the skillet and toss to coat in the sauce.

Add the cooked spaghetti, tossing everything together until well combined. Garnish with fresh parsley and grated Parmesan if desired.