Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Quarter and deseed the lemon(s). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Pat the chicken dry with paper towels. Place in a bowl. Add the chopped garlic, capers, and as much of the chile peppers as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine.

Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the prepared chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

To the pot of cooked pasta, add the cooked chicken and tomatoes, crème fraîche, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!