Cook the pasta according to the package instructions.
Season chicken breasts with salt, pepper, and smoked paprika.
Dice the chicken and coat it with flour.
Heat extra virgin olive oil in a non-stick skillet over medium heat.
Add butter, and when the butter has melted, add diced chicken.
Cook the meat until golden brown. Toss often so it cooks evenly.
Blend with wine and cook until it evaporates.
Add capers and stir gently.
Add chicken broth and cook for a couple of minutes.
Pour in heavy cream and stir well to combine.
In a large serving bowl, combine the pasta with the sauce. Toss well to combine.
Serve sprinkled with fresh parsley.
Enjoy!