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Slice each chicken breast in half length-wise. Season each side with lemon pepper seasoning.
Place chicken in a freezer Ziploc bag and add ¾ cup Caesar dressing. Coat chicken with dressing and seal. Refrigerate for at least 20 minutes.
Whisk the remaining ¼ cup of Caesar Salad Dressing with ¾ cup milk. Set aside.
Heat oil over medium-high heat in a large high-walled skillet or dutch oven. Add marinated chicken and let meat sear, undisrupted, for 4-5 minutes. Decrease heat to medium if oil begins to splatter.
Flip the chicken once it’s golden brown and nearly blackened. Cook for 4-5 additional minutes or until golden brown on the other side.
Set chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Ensure the middle is sufficiently cooked.
Reduce heat to medium and add minced garlic. Heat for one minute. Add chicken broth, milk/Caesar dressing mixture, and capers. Next, add angel hair pasta, it will eventually bend as it heats. Cook for 4-5 minutes.
Decrease heat to low. Gradually sprinkle in the Parmesan cheese, tossing to mix. Add chicken back to the pan along with lemon juice. Stir to combine. Garnish with freshly chopped parsley, bacon bits, red pepper flakes, or whatever your heart desires. Add freshly ground salt and pepper to taste and serve up hot!