Fill a large stockpot with water, salt it, and bring to a boil.
Preheat a large skillet with 2 tablespoons of olive oil.
Flatten the chicken in a large Ziploc bag to about ¼ inch thick.
Place the flour in a shallow bowl and season with salt and pepper.
Coat the chicken in the seasoned flour, and add carefully to the skillet. Cook about 3-5 minutes per side until lightly browned. Turn off the heat, but leave the chicken in the pan to keep it warm.
When the water boils, add the pasta and cook according to the package directions, about 7-9 minutes. When draining the pasta, be sure to reserve one cup of the hot pasta water to use in the lemon sauce.
Make the lemon sauce. Add the butter, lemon juice, lemon zest, garlic, wine and pasta water to a small saucepan. Cook until the mixture comes to a boil, then add the capers and parsley.
Assemble the Pasta al Limone. Return the drained pasta to the pan, then add half of the lemon sauce and toss to coat. Add the parmesan cheese and toss some more. Taste it and add additional salt if needed.
To serve, top the chicken with the reserved Chicken Piccata sauce.
