First things first, grab your chicken breasts. Slice them in half horizontally to make them thinner. This allows for quicker cooking and helps absorb those tantalizing flavors.

Take your flour and sprinkle it on a plate. Season it generously with salt and pepper. Dredge each piece of chicken in the flour, ensuring each side is coated. This step helps create that delicious crust when seared.

In a large skillet, melt two tablespoons of butter over medium heat. Once hot, add your chicken pieces. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and let it rest on a plate.

In the same skillet, toss in the minced garlic and red pepper flakes. Sauté them for about a minute until fragrant—watch it, so it doesn’t burn! Next, pour in the white wine to deglaze the pan, scraping up any brown bits. Let it simmer for a couple of minutes.

Now, add the chicken broth, Dijon mustard, and lemon juice. Bring this mixture to a gentle boil. Stir in the capers and let everything reduce for another 2-3 minutes.

Reduce the heat to low and stir in the cream. Add the remaining butter and mix until melted. Return the chicken to the skillet and coat each piece with the luscious sauce.

Meanwhile, cook the spaghetti according to package instructions. Drain, then combine it with the chicken and sauce. Toss to coat every strand.

Plate the chicken piccata, drizzling extra sauce over the top. Sprinkle with chopped parsley for that pop of color.