Step 1: Cook the Pasta and Broccoli

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package instructions until al dente.
• About 2 minutes before the pasta is done, add the broccoli florets to the boiling water. This will soften them while keeping them bright green.
• Drain the pasta and broccoli, reserving ½ cup of pasta water, and set aside.

Step 2: Cook the Chicken

• While the pasta is cooking, heat olive oil in a large pan over medium-high heat.
• Season the chicken pieces with salt, black pepper, garlic powder, onion powder, and paprika.
• Add the chicken to the pan and cook for about 5-7 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove from the pan and set aside.

Step 3: Make the Sauce

• In the same pan, melt butter over medium heat.
• Add the minced garlic and sauté for 30 seconds until fragrant.
• Pour in the chicken broth and stir, scraping any browned bits from the bottom of the pan for extra flavor.
• Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Let it cook for 3-4 minutes until slightly thickened.
• If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Step 4: Combine Everything

• Return the cooked chicken to the pan and stir to coat it in the sauce.
• Add the drained pasta and broccoli, tossing everything together until well combined.
• If needed, add more pasta water to create the perfect consistency.
• Taste and adjust seasoning with more salt, pepper, or lemon zest if desired.

Step 5: Serve and Enjoy

• Plate the pasta and garnish with extra Parmesan cheese, fresh parsley, and a squeeze of lemon juice.
• Serve warm and enjoy!