Prepare your ingredients by mincing garlic and slicing mushrooms.

Cook pasta in boiling salted water according to package instructions until al dente; reserve 1 cup pasta water before draining.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Season chicken breasts with salt and pepper, then sauté until golden brown on both sides (about 3-4 minutes per side). Remove from skillet.

In the same skillet, add garlic and mushrooms; sauté for about 3 minutes until tender.

Add chicken broth and lemon juice; scrape up any bits from the bottom. Stir in capers and simmer for about 5 minutes.

Return chicken to the skillet along with cooked pasta. If necessary, add reserved pasta water to achieve desired consistency. Toss well to coat.