Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook until al dente, about 8 to 10 minutes. Reserve ½ cup pasta water before draining the rest.

While the pasta cooks, cut the chicken into ½-inch chunks, season with salt and pepper, and coat with flour.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over high heat. Add the floured chicken in a single layer and cook for 5 to 7 minutes until golden brown.

Reduce heat to medium and add the chopped shallot and minced garlic to the skillet. Cook until softened, about 1 to 2 minutes.

Pour in the chicken stock and bring to a gentle simmer, allowing to reduce by half, about 3 to 5 minutes.

Stir in the remaining 4 tablespoons of butter, lemon juice, and capers into the reduced sauce until smooth.

Return the cooked chicken to the skillet, then add the drained pasta and gently toss to combine.

Spoon portions onto plates and sprinkle with chopped parsley to serve.