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Heat 1 ½ tablespoons oil in large high-sided skillet on medium-high. Season chicken with ½ teaspoon each salt and pepper; cook until browned on both sides, 2 to 3 minutes per side. Transfer to bowl.
Add remaining 1 teaspoon oil and lemon slices to skillet; reduce heat to medium and cook until browned, about 1 minute per side; transfer to cutting board.
Add lemon juice to skillet and scrape up browned bits; transfer to bowl with chicken.
Add wine to skillet and simmer 1 minute. Whisk in 3 ½ cups water and bouillon base. Add penne and simmer, stirring occasionally, 10 minutes.
Return chicken (and any juices) to skillet and simmer until pasta is al dente and chicken is cooked through, 2 to 4 minutes more.
Finely chop cooked lemon slices. Remove skillet from heat; swirl in butter to melt. Toss with chopped lemon and half of Parmesan, then fold in parsley and sprinkle with remaining Parmesan.