This is some good stuff. I’ve made two upgrades to the original recipe given to me by mamasito. First, the preparation of the chicken helps keep the meat juicier and gives it a nice little taste boost. In fact, I’ve used this technique – pound, salt & pepper, flour – to make a number of other chicken dishes and it always makes for a more positive experience.
The second thing I’ve added from another recipe: the lemon juice. You can add up to two tablespoons, depending on your preference. But definitely add a little; it really makes the chicken dance in your mouth.
As far as pasta shapes, I usually go with farfalle, gemelli or penne, although you can probably do just about anything. I’m not really a pasta snob, but I generally stay away from the long shapes (like spaghetti and linguine) for this dish. I’m also lazy and just make the whole pound of pasta, even though it’s probably more than you need.