The sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil, add cayenne if desired, then simmer and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Low or off heat, slowly whisk in chunks of butter until completely incorporated and thickened nicely. Season with salt and pepper. Remove from heat and keep warm.

Cook pasta and drain. Heat a small amount of oil and 2 T of butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan, keep warm. Add small amount of butter if needed and bring to temp, add mushrooms, artichokes and capers to pan, sauté until mushrooms soften; add Pancetta and Asparagus sauté and minute or two. Add chicken back to pan.

Place hot pasta on each plate. Add half of butter sauce to chicken mixture, heat and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with Italian parsley.
Alternately, mix pasta and chicken mixture together. Toss with butter sauce.