Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, about 8–10 minutes. Reserve 1/2 cup of starchy pasta water, then drain the rest and set the pasta aside.

Cut the boneless, skinless chicken into 1/2-inch chunks. Season with salt and pepper, then coat in all-purpose flour.

In a large skillet over medium-high heat, melt 2 tbsp of butter with 2 tbsp of olive oil. Add the chicken and sauté for 5–7 minutes until golden and cooked through.

Lower the heat to medium, add chopped shallots and minced garlic. Cook for 1–2 minutes until fragrant and translucent.

Pour in the chicken stock and bring to a gentle simmer, reducing by half over 3–5 minutes until slightly thickened.

Stir in the remaining 2 tbsp of butter, lemon juice, and capers. Adjust seasoning with salt and pepper.

Return the cooked farfalle to the skillet and toss to combine, adding reserved pasta water gradually to achieve desired sauce consistency.

Plate the Chicken Piccata Pasta, garnishing with chopped parsley and black pepper. Serve hot.