Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the bow tie pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining, then drain and set aside.

While the water is heating, cut the chicken into ½-inch chunks. Season generously with salt and pepper, then dredge in flour, shaking off excess.

In a large skillet, heat butter and olive oil over medium-high heat until melted and bubbling. Add chicken in a single layer, cooking for 5-7 minutes until golden and fully cooked.

Lower the heat to medium and stir in chopped shallots and minced garlic. Sauté for 1-2 minutes until shallots soften and garlic is fragrant.

Pour in chicken stock, stir to combine, and simmer for 3-5 minutes until it reduces by half.

Remove from heat, stir in remaining butter, lemon juice, and capers. Mix well until butter melts and coats everything.

Return chicken to the skillet and add the drained pasta. Toss with reserved pasta water to achieve desired saucy consistency.

Plate the pasta, garnish with parsley and pepper. Serve and enjoy!