Cooking the Pasta
Bring a pot of salted water to a boil and cook 6 ounces uncooked angel hair pasta according to package directions until al dente, usually about 3–5 minutes. Reserve a small amount of pasta water if needed, then drain and set aside.
Preparing the Chicken
In a bowl, toss 2 boneless, skinless chicken breasts (cut into thin strips) with ¼ cup all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, and an optional ¼ teaspoon red pepper flakes until evenly coated. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add the chicken in a single layer. Cook for about 3–4 minutes per side until golden brown and cooked through, then transfer to a plate and set aside.
Making the Scampi Sauce
In the same skillet, reduce the heat to medium and add 4 tablespoons butter, letting it melt. Stir in 4 minced garlic cloves and cook for about 30 seconds until fragrant. Pour in ½ cup white wine and ½ cup chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 3–4 minutes to reduce slightly. Stir in 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, an optional ¼ teaspoon red pepper flakes, ½ teaspoon salt, and freshly ground black pepper to taste.
Combining and Finishing
Return the cooked chicken to the skillet and add the drained pasta, tossing everything together until well coated in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Stir in ¼ cup grated Parmesan cheese (optional) for extra richness and allow it to melt into the sauce.
Serving
Transfer the pasta to plates and garnish with additional fresh parsley. Serve immediately with lemon wedges (optional) on the side for squeezing over the top to brighten the flavors.
