Preheat the oven to 350°F (175°C). Spray an 8×8 baking pan or a sheet pan with non-stick spray and set aside.

In a large mixing bowl combine: 1 pound ground chicken, 1 large egg, the lemon zest, 1 clove grated garlic, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons minced parsley, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently until just blended.

Using about 2 tablespoons of the mixture for each, shape the mixture into meatballs and place them in the prepared pan with a little space between each ball.

Bake the meatballs in the preheated oven for 20 minutes, or until the internal temperature of the meatballs reaches 165°F. While the meatballs bake, prepare the sauce.

In a large sauté pan set over medium-high heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until the butter melts and the oil is hot.

Add 3 cloves minced garlic to the pan and cook about 30 seconds, until fragrant.

Add 1-1/2 cups chicken stock, 1/2 cup lemon juice, 3 tablespoons capers, and 1 tablespoon caper brine to the pan. Bring the mixture to a gentle simmer and cook about 5 minutes to reduce the sauce slightly.

Stir in 2 tablespoons heavy cream and heat until the sauce is evenly combined and slightly thickened, about 1 minute.

Transfer the baked meatballs to the sauce and add 8 ounces cooked pasta. Gently toss everything together in the sauce until the meatballs and pasta are heated through and coated with the sauce.