Cook the pasta according to package instructions until al dente. Drain and set aside.
Season the chicken strips with salt and pepper. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Sauté the chicken until cooked through, about 8-10 minutes.
Remove chicken from the skillet and set aside. In the same skillet, add remaining olive oil and 4 tablespoons of butter.
Add garlic to the skillet and sauté until fragrant, about 1 minute. Add white wine and let it simmer until reduced by half.
Stir in chicken broth, lemon juice, and red pepper flakes. Simmer for a few minutes, then add the heavy cream.
Add the chicken back into the sauce, followed by the cooked pasta and remaining butter. Toss everything to combine.
Top with Parmesan cheese and parsley before serving warm.
Notes
For a non-alcoholic version, replace white wine with additional chicken broth.