Step 1: Cook the Pasta and Broccoli

Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, but be prepared to undercook it by about 2 minutes, as it will finish cooking in the sauce.

Crucial Timing: During the last 3 minutes of the pasta’s cooking time, add the bite-sized broccoli florets to the pot with the pasta. This will blanch the broccoli perfectly, making it tender-crisp and vibrant green without dirtying another pot.

Before draining, reserve about 2 cups of the starchy pasta water. This is the most important secret to a creamy sauce. Drain the pasta and broccoli together in a colander and set aside.

Step 2: Season and Cook the Chicken

While the pasta is cooking, prepare the chicken. In a medium bowl, combine the cubed chicken, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Toss until the chicken is evenly coated.

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Cook for 3-4 minutes per side, without moving it too much, until it’s golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.

Step 3: Build the Creamy Sauce

Reduce the heat to medium. Add the minced garlic to the same skillet (there should be oil and browned chicken bits, or “fond,” left in the pan). Sauté for 30-60 seconds until fragrant, stirring constantly. Be careful not to let it burn.

Pour in the chicken broth to deglaze the pan. Use a wooden spoon or spatula to scrape up all the flavorful browned bits from the bottom of the pan. Let the broth simmer for 2-3 minutes to reduce slightly.

Stir in the heavy cream and the optional red pepper flakes. Bring the mixture to a gentle simmer.

Step 4: Combine and Emulsify

Reduce the heat to low. Add the cooked pasta and broccoli back into the skillet. Return the cooked chicken to the skillet as well.

Sprinkle in 1 cup of the freshly grated Parmesan cheese. Pour in about 1/2 to 3/4 cup of the hot, reserved pasta water.

Using tongs, toss everything together vigorously and continuously. The heat, the fat from the cream, the starch from the pasta water, and the cheese will emulsify to create a smooth, glossy, and creamy sauce that coats everything. Continue to toss for 1-2 minutes until the sauce has thickened and is clinging to the pasta. If the sauce seems too thick, add another splash of pasta water until it reaches your desired consistency.

Step 5: Finish and Serve

Turn off the heat. Stir in the remaining 1/2 cup of Parmesan cheese. If using, stir in the lemon juice—this will not make the dish taste lemony but will brighten up all the rich flavors.

Taste the pasta and adjust seasoning with more salt and pepper if needed. Garnish generously with fresh parsley and serve immediately with extra Parmesan cheese on the side.