Ingredients

• 8 ounces uncooked radiatori pasta

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 3 tablespoons extra-virgin olive oil

• 6 large garlic cloves, thinly sliced

• 1/4 teaspoon crushed red pepper

• 1/2 cup (4 ounces) dry white wine

• 1/4 cup drained capers

• 1/4 cup cold unsalted butter (2 ounces), cubed

• 1/4 cup fresh lemon juice, plus lemon wedges for serving

• 2 ounces Parmesan cheese, grated (about 1/2 cup)

• 1/2 cup chopped fresh parsley