Boil a large pot of salted water, add ½ the package of pasta + cook 12 min or until al dente, then drain + return to pot

Heat lightly oiled skillet over med-high; pat chicken breasts dry + sear 2 min per side until warmed through; remove chicken + set aside from pan while saving any pan juices

Add butter to the pan to melt while scraping up any brown bits from the chicken; stir in 1-2 tbsp capers + the juice from 1 lemon; bring to a simmer then turn off heat

Slice chicken into bite size pieces + add with pasta to plates; pour lemon butter sauce over top (garnish with a few slices of lemon if desired)—that looks great!