In a large pot, bring salted water to boil for the pasta.

Place flour in a shallow dish and whisk in oregano, paprika and parsley; season liberally with salt and pepper. Dredge chicken in flour mixture, coating both sides and shaking off excess.

In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add garlic and cook just until garlic begins to turn a light brown. Using a slotted spoon, remove garlic from oil and set aside.

Increase heat to medium-high, add chicken to oil in pan and cook 6 to 8 minutes, or until golden brown on both sides, adding additional olive oil if needed. Remove chicken from pan, place on plate and keep warm (don’t clean out the pan).

Add the wine to the pan, reduce heat to medium-low (wine should be at a simmer), scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a boil; reduce to a simmer and cook 7 to 10 minutes or until reduced by half.

Place pasta in boiling salted water and cook 3 to 4 minutes, according to package directions. Drain and set aside (don’t rinse).

Chop cooked garlic slivers; stir into the wine-broth mixture. Stir in artichokes and capers. Cook for 1 to 2 minutes, or until thoroughly heated. Stir in chicken and any juices that may have accumulated on the plate. Bring to a low boil, remove from heat and stir in butter.

If pasta isn’t done yet, keep sauce warm over very low heat. Spoon chicken and sauce over pasta; sprinkle with freshly grated Parmesan cheese and garnish with chopped parsley, if desired.