Slice the chicken breasts perpendicular to your cutting board, so that you effectively end up with 4 half-thick chicken breast halves. Season them with salt and pepper, and toss them with a glug of olive oil. Lay them into a large pan on medium-high heat and fry for about 3 minutes per side, until mostly cooked and golden. Remove the chicken to a plate.

Add about 1/2 cup olive oil to the pan and turn the heat down to medium-low. Break your head of garlic apart and lightly smash the cloves. Remove any tough skins and drop the garlic into the oil. Give it 1 minute to infuse. If any more skins fall off, carefully fish them out. Don't let the garlic fry beyond barely golden.

Add the chili flakes and stir the passata into the pan. Season with some salt and freshly cracked black pepper. Gently simmer and reduce for 20 to 25 minutes. If you have a splash guard, you'll want to use it. It'll make cleanup much easier.

Drop your pasta into a large pot of boiling salted water. Return the chicken to the pan of sauce and add the capers. Once the pasta is cooked, pull the chicken out of the sauce once more. You can also fish out the garlic cloves if you choose. Personally, I like the garlic, so I pulled out half and left the rest. Toss the pasta in the sauce, then serve with the chicken. Garnish with the parsley and parm.