Bring a medium sauce pot of generously salted water to a boil for the asparagus and cavatelli. Separate the cavatelli so the noodles don’t clump together during cooking.

• Set aside half the Italian dressing for the sauce in Step 4.
• Pat the chicken dry with a paper towel; season with salt and pepper. 

In a large bowl, combine the chicken and half the Italian dressing. Let stand while you prepare the asparagus and cavatelli.

• Snap off the woody ends from the asparagus; cut the asparagus crosswise into 1-inch pieces.

To the pot of boiling water, add the asparagus and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes. Using a slotted spoon, transfer to a medium bowl. Return the water to a boil, stir in the cavatelli, and cook, stirring occasionally, until just tender, 3 to 4 minutes. Drain the cavatelli, reserving ¼ cup [½ cup] pasta cooking water. Return the cavatelli to the pot. Add the asparagus and toss with about 1 teaspoon [2 tsp] oil to keep the noodles from sticking. Cover to keep warm.

• Remove the chicken from the marinade, letting the excess drip back into the bowl; discard the marinade used for the chicken. 

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to cool slightly. Cut the chicken into 1-inch-thick slices. Do not clean the pan.

While the chicken is cooking and cooling, prepare the remaining ingredients and start the sauce. 

• In a small bowl or cup, mix the chicken broth concentrate with 1 cup [2 cups] warm water and stir to combine.
• Trim the root ends from the scallions; thinly slice the white parts. Save the green parts for another use.
• Rinse the capers.
• Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.] 
• Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the white parts of the scallions and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir or whisk in the flour and cook until lightly browned, about 1 minute.

Add the chicken broth and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened and reduced by half, 3 to 4 minutes. Stir in the cavatelli and asparagus, capers, 1 teaspoon [2 tsp] lemon juice, the remaining Italian dressing, and as much reserved pasta cooking water as needed to reach the desired consistency and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Transfer the cavatelli and asparagus to individual plates and top with the chicken. Garnish with the parsley and serve with the lemon wedges.