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Butterfly the chicken breasts and slice them in half to create four thinner cutlets or cut them into 1-inch cubes.
Season the chicken with salt and pepper, then dredge in flour, shaking off excess.
Cook pasta in a large pot of salted water.
Heat olive oil in a large skillet and add chicken, cooking until golden brown.
Set chicken aside and deglaze the skillet with chicken broth, scraping up browned bits.
Add lemon juice, capers, and butter to the skillet, whisking together and letting it bubble.
Return chicken to the pan and simmer in the sauce until cooked through.
Toss drained pasta into the skillet with grated Parmigiano Reggiano and a splash of pasta water.
Stir until the sauce is creamy and pasta is well-coated.
Adjust seasoning and stir in chopped parsley.
Serve with more parsley and grated cheese.