Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and reserve 1/4 cup of the cooking water.

Season chicken breasts with salt and pepper. Dredge them in flour, shaking off excess.

Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat. Cook chicken for 3-4 minutes on each side until golden brown.

Deglaze the skillet with wine or broth, scraping up browned bits. Simmer for about 2 minutes.

Add lemon juice and capers to the skillet, stirring to combine. Simmer for 4-5 minutes until the sauce slightly thickens.

Stir in the remaining butter until melted. Adjust seasoning with salt and pepper.

Return chicken to the skillet and coat with sauce. Add reserved pasta, tossing to combine. If too thick, add reserved pasta water.

Serve garnished with parsley and lemon slices. Enjoy!