Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the manufacturer's directions. Cook until almost tender but firm (al-dente). Reserve 1/2 cup of the pasta water then drain the pasta and return it to the cooking pot. Place a lid on it so it stays warm. 

While the pasta is cooking, slice the chicken into bite-sized strips, then sprinkle lightly with salt and pepper.

Add the olive oil to a large skillet set over medium-high heat and when it gets hot, add the chicken. Sauté the chicken just until it is light brown. (Do not overcook as it will continue to cook after it has been added to the sauce.) Remove the chicken from the skillet and set aside.

Reduce the heat to medium and add the wine to the hot skillet to deglaze the pan. Scrape the cooked-on bits of chicken off the bottom and cook the wine for about a minute. 

Add the butter to the skillet. When it melts, add the garlic and cook for 30 seconds or until the garlic has softened and gets fragrant. Do not brown the garlic. 

Sprinkle the flour over the garlic and continue to cook for another 1 or 1-1/2 minutes to cook the flour. Whisk in the chicken stock then add the cream. Season with salt, pepper and the red pepper flakes. Bring the sauce to a boil, then reduce the heat to low and simmer for 2 minutes, whisking frequently. 

Add the reserved chicken, the pasta and the reserved pasta water to the sauce, then toss to combine. 

Transfer to a serving bowl, sprinkle with the grated parmesan cheese and garnish with chopped parsley.