1. Slice each chicken breast horizontally to create thinner, even pieces. Season both sides generously with lemon pepper seasoning.

2. Place the chicken in a sealed bag or shallow dish and coat with 3/4 cup of the Caesar dressing. Refrigerate for about 20 minutes while you prep the other ingredients.

3. In a bowl, whisk together the remaining 1/4 cup Caesar dressing with the milk. Set aside so it can come closer to room temperature.

4. Heat the olive oil over medium-high heat in a large, deep skillet or pot. Add the chicken and cook for 4–5 minutes per side until nicely browned and cooked through. Remove to a plate and let rest, then slice into strips.

5. Lower the heat to medium and melt the butter in the same pan. Add the garlic and cook for about 1 minute, stirring constantly.

6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Slowly stir in the milk and dressing mixture and bring to a gentle boil.

7. Add the angel hair pasta, gently pressing it into the liquid as it softens. Simmer for 4–5 minutes, stirring occasionally, until the pasta is tender.

8. Reduce the heat to low and stir in the capers. Gradually add the Parmesan cheese, tossing until melted and the sauce becomes creamy.

9. Return the sliced chicken to the pan along with the lemon juice. Stir to combine and warm through.

10. Finish with chopped parsley and freshly cracked black pepper. Serve warm.