Bring a large pot of salted water to a rolling boil and cook linguine until al dente according to package specifications.

While pasta cooks, combine flour, salt, and pepper in a shallow vessel; dredge chicken strips until evenly coated, shaking off excess.

Heat olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat.

Sauté chicken strips in a single layer until golden brown and internal temperature reaches 165°F (74°C), approximately 3-4 minutes per side, then remove and set aside.

Reduce skillet heat to medium and add remaining 3 tablespoons of butter.

Add minced garlic and red pepper flakes to the melted butter, sautéing for 60 seconds until aromatic but not browned.

Deglaze the skillet with white wine and chicken stock, scraping the fond from the bottom of the pan; simmer until liquid volume is reduced by half.

Whisk in fresh lemon juice and chopped parsley to incorporate.

Incorporate the cooked linguine and sautéed chicken into the skillet, tossing thoroughly to emulsify the sauce and coat the proteins and starch.

Adjust seasoning with salt and pepper to taste and garnish with grated Parmigiano-Reggiano prior to immediate service.