Pat the chicken dry and cut into bite-size pieces, then sprinkle evenly with the garlic and herb seasoning on both sides.
Heat 1–2 tablespoons olive oil in a large 12-inch non-stick skillet over medium-high heat.
Add the seasoned chicken in a single layer and cook 2–3 minutes per side until golden and mostly cooked through; remove any excess oil if needed.
Reduce heat to medium, add the minced garlic to the pan with the chicken and cook 30 seconds until fragrant.
Pour in the chicken broth, add the dried minced onion flakes, heavy cream, lemon juice, and uncooked campanelle pasta; stir to combine and bring to a boil.
Reduce heat to medium-low, cover the skillet, and simmer until the pasta is tender and most liquid is absorbed, about 10–12 minutes, stirring occasionally to prevent sticking.
Stir in the drained capers and grated Parmesan, then cook uncovered 2–3 minutes to melt the cheese and thicken the sauce.
Taste and season with salt and black pepper as needed, garnish with chopped fresh parsley if desired, and serve hot.
