Cook pasta to al dente as directed on the package. Reserve about 1 cup of the pasta water just before draining, and set aside.
In a large skillet heat olive oil over med-high heat. Add cubed chicken, season with salt and pepper. Cook on medium until chicken is no longer pink, add minced garlic, thyme, parsley, oregano, cook for another 1-2 minutes. Add chicken broth and lemon juice, bring to a boil, reduce heat to low and simmer for about 3-5 minutes.
Stir in cooked, drained pasta, add in the butter and capers, and salt and pepper to taste. Stir in about 1/2 cup of the reserved pasta water, sauce will thicken the longer it sits. Stir in shredded Parmesan cheese. Add more reserved pasta water if needed. Garnish with extra cheese!
Try it with grilled chicken!
Any pasta you have on hand will work. I used whole wheat penne.