Add two tablespoons of butter and one tablespoon of extra virgin olive oil in a skillet.
Toss in the sliced onion and sauté until softened.
Transfer onions onto a small plate and add the remaining butter to the skillet.
Whisk in two tablespoons of flour followed by the minced garlic.
Pour in chicken broth and wine, then season with oregano and basil.
Let the sauce simmer for 18 to 20 minutes.
Cook spaghetti according to package instructions, draining it two minutes before the time indicated on the package.
While you’re waiting on the pasta, season chicken tenderloins with salt and pepper and coat them in the remaining flour.
In a separate pan, heat two tablespoons of extra virgin olive oil.
Add in chicken tenderloins and cook on both sides for 5 minutes.
Pour heavy cream and lemon juice into the previously prepared sauce. Add in Parmigiano cheese and stir well to combine.
Add chicken tenderloins, pasta, and onions to the sauce.
Toss in the pasta and serve.