Cook Linguine according to package directions. Reserve 1/2 cup pasta water before draining.
Season Chicken with Salt and Pepper.
In a large skillet, melt Butter over medium heat. Add Chicken and cook for 5-7 minutes per side, or until cooked through.
Remove Chicken from skillet and set aside. Add Garlic to the skillet and cook for 1 minute, until fragrant.
Pour in White Wine and Chicken Broth. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Stir in Lemon Juice, Parsley, and Red Pepper Flakes. Return Chicken to the skillet and coat with sauce.
Add cooked Linguine to the skillet and toss to combine. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
