Cook pasta per the box instruction.
Mix salt, pepper, Italian seasoning, and paprika in a small bowl.
Sprinkle spice mixture on both sides of chicken breasts.
Add olive oil to a large skillet and heat to medium.
Add chicken breasts and cook about 5-7 minutes per side.
Remove chicken from the skillet and place it on a plate covered with 2 layers of paper towel to absorb excess moisture.
In the same skillet add another tablespoon of olive oil, capers, and tomatoes.
Cook on medium heat until the tomatoes start to blister and split open.
Add chicken broth, wine, and butter.
Bring it to a boil and then reduce it to a simmer.
Cut chicken into bite-sized pieces.
Add the pasta to the skillet with the liquid mixture and toss to coat.
Fold in the parmesan cheese, lemon zest, fresh parsley, and black pepper.
Add the chicken and toss to combine.
Transfer the piccata to a serving dish and drizzle with fresh lemon juice.