PREHEAT oven to 375° F. Line 13 x 9-inch baking pan with foil.
COMBINE 1/4 cup cheese, pesto and capers in small bowl.
CUT each chicken breast horizontally three-fourths of the way through the meat creating a pocket for stuffing, being careful to not cut all the way through. Place 2 tablespoons pesto mixture into each breast pocket. Secure with wooden picks. Place chicken in prepared baking pan. Drizzle lemon juice over chicken; sprinkle with salt and pepper. Pour sauce over chicken; sprinkle with remaining 1/4 cup cheese.
BAKE for 30 to 35 minutes or until chicken is no longer pink in center or reaches an internal temperature of 165° F. Remove from oven.
PREPARE pasta according to package directions.
REMOVE wooden picks from chicken; cut into slices and serve over prepared pasta.
Tip: May assemble stuffed chicken ahead of time and store in the refrigerator. Before baking, drizzle with lemon juice and sprinkle with salt and pepper. Top with sauce and cheese.