Cook chicken per specifications.
In a large skillet, heat olive oil and butter over medium heat until foaming. Reduce heat to low and add lemon zest, garlic, and red chili flakes. Cook 1-2 minutes.
In a medium pot of boiling salted water, cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain pasta.
Add pasta to butter mixture along with ½ cup of pasta water. Raise heat to Medium-High and cook, stirring and tossing to coat, until pasta is glazed in sauce.
Add grated Parmesan and fresh parsley. Stir rapidly until thickened. If sauce is too tight or dry, add additional pasta water to loosen.
Add lemon juice to taste, 1 tablespoon at a time. Season with salt and pepper.
Add cooked Boneless Wings to pasta and toss to incorporate.
