Place chicken breasts in a sealable plastic bag and pound flat
In bag marinate chicken, 2 tablespoons olive oil, paprika and salt and pepper for about 30 mins
Make sure your pasta water is well salted. Boil water and salt in a large pan and cook dried fettuccine pasta per directions about 5-6 minutes or until FIRM al dente, drain and set aside. Toss with a little olive oil to prevent sticking. (You want your pasta to be a little firmer than aldente as your noodles will cook again when tossed with the sauce)
Grill or pan sear chicken for about 5 minutes on each side or until juices run clear and set aside and keep warm.
In a large pan (or in the same pan you cooked your chicken in) add oil and garlic and saute until aromatic, add wine, chicken broth, artichokes, capers, salt and pepper, juice of a lemon and butter for about 5 minutes or until the alcohol has had a chance to cook off and set aside- keep warm
Add your cooked fettuccine pasta to the prepared artichoke sauce and add parsley and salt and pepper to taste. Slice your cooked chicken and add to the pasta and toss.
Place Lemon Artichoke Chicken Pasta mixture in a large serving platter and top with and lots of parmesan cheese. Drizzle a little extra EVOO and lemon juice on top and Enjoy!