Bring large pot of salted water to a boil. Cook pasta according to package directions, drain, and set aside.
Meanwhile, combine flour, salt, lemon pepper, and garlic powder in a medium bowl. Add diced chicken and toss to coat.
Heat olive oil in a large skillet or dutch oven over medium-high heat. When oil is very hot, add chicken with the excess flour. Stir and cook for about 2 minutes until chicken is well coated with oil. Add mushrooms, and continue to stir fry for 3-4 minutes, until chicken is mostly cooked on the outside.
Pour in wine about a couple tablespoons at a time, stirring constantly and scraping the bottom of the pan. Continue until all wine has been added, reduce heat to medium, and simmer for 5-6 minutes, until chicken is cooked through. Stir in chicken broth and return to a simmer.
Turn off heat, add cooked pasta, and toss to coat pasta with sauce. Enjoy!