Cook pasta according to package instructions, until al dente; drain.
Season chicken with salt and pepper. Coat each side of chicken in flour and shake off excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 4 minutes on each side. (brown, ,no longer pink on the inside). Remove and transfer to plate. Melt 2 remainder tablespoons of butter and add another 2 tablespoons olive oil. Add the other 2 pieces of chicken and brown both sides in same manner. Remove from pan. Cover with foil to keep warm.
Into the pan add the lemon juice, chicken broth, capers, diced garlic, and diced red pepper.
Then add artichoke hearts. Mix. Gently stir in diced tomatoes.
To thicken sauce, add dissolved cornstarch with broth until thick.
Add salt and pepper to taste. Return all the chicken to the pan and simmer for about 5 minutes.
Transfer penne pasta into a large serving bowl. Pour chicken and sauce over pasta. Garnish with parsley