Lemon Chicken Piccata with Capers and Pasta

Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• 1 ½ teaspoons salt, divided
• ¾ teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 3 medium carrots, peeled and sliced
• 1 small yellow onion, finely chopped
• 3 garlic cloves, finely minced
• 4 tablespoons salted butter
• ¼ cup all-purpose flour
• 6 cups chicken broth
• ¾ teaspoon dried thyme
• ½ teaspoon dried oregano
• 6 ounces farfalle pasta
• 1 cup half and half
• ¼ cup fresh lemon juice (from 2-3 lemons), plus more for serving
• 1 teaspoon lemon zest
• 1 (3.5-ounce) jar capers with juice
• Fresh flat-leaf parsley, finely chopped