Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti or fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, slice 1 pound of chicken breast into thin cutlets. Season both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken slices and cook for about 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in 1 cup of chicken broth, 2 tablespoons of rinsed and drained capers, and 2 tablespoons of fresh lemon juice. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
Return the cooked chicken to the skillet, nestling it into the sauce. Add the drained pasta to the skillet, tossing gently to coat everything evenly. If the sauce feels too thick, stir in reserved pasta water a tablespoon at a time until you reach your desired consistency.
Turn off the heat and sprinkle 1/4 cup of freshly chopped parsley over the pasta. Serve hot, topped with a generous amount of grated Parmesan cheese. Enjoy immediately!
