put pasta water on to boil. cut chicken into chunks and season with salt and pepper.heat skillet to meadium high and put in oil and butter saute chicken with garlic and onion.saute till chicken is golden brown.add white wine and deglaze. add the juice of one lemon. bring to a simmer and add chicken stock. while this is coming to a simmer drop your pasta if water is boiling. Be sure to add oil and salt to pasta water.now back to the skillet.slowly stir in cream and allow to come to a simmer once again. reduce heat and crumble in gorgonzola cheese. stir and add parmesan cheese, crushed red pepper, basil and oregano. allow sauce to thicken. remove from heat when sauce has reached desired consistency.when pasta is done al dente remove and drain well. mix sauce and pasta in large serving bowl. mix well and serve. bon appetit'