Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook for about 8-10 minutes until al dente. Reserve ½ cup of pasta water before draining and set aside.

Prepare the Chicken: Cut chicken into ½-inch chunks, season with salt and pepper, and coat in flour, shaking off excess.

Sauté the Chicken: In a skillet, heat butter and olive oil. Add chicken in a single layer and cook for 5-7 minutes until golden brown. Remove and set aside.

Add Aromatics: In the same skillet, add chopped shallot and minced garlic. Sauté for 1-2 minutes until shallots are translucent.

Make the Sauce: Pour in chicken stock, scrape up brown bits, and simmer to reduce for 3-5 minutes.

Combine Ingredients: Turn heat to low, add remaining butter, lemon juice, and capers. Stir in the sautéed chicken.

Toss to Combine: Add cooked pasta to the skillet, tossing everything gently. Add reserved pasta water for a saucier consistency as desired.

Serve: Plate pasta and garnish with parsley and black pepper. Add lemon zest for extra flavor.