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Cook 8 oz orecchiette or small pasta shells in a pot of boiling salted water until just shy of al dente. Reserve about 1 cup of pasta water and drain the rest.
Slice 1 bunch (about 8 oz) of broccolini or broccoli florets into thin bite-size pieces.
Heat 1 tablespoon of olive oil in a nonstick pan then add the broccolini.
Cook for 3-4 minutes, tossing a few times, until nicely roasted all over. Transfer to a bowl and set aside.
Add a pound of ground chicken breast to the same pan and cook for 2-3 minutes until golden brown on one side before breaking apart with a spatula.
Once the chicken is fully cooked, add a sauce made with 2 tablespoons each of tomato paste, chopped Calabrian chili peppers (or swap for more tomato paste), and balsamic vinegar, 1 tablespoon honey, 2 cubes of frozen crushed garlic (or 2 cloves fresh), 1 teaspoon of Italian seasoning, and ⅓ cup water.
Cook for 1-2 minutes until the sauce thickens and coats the chicken before adding the broccolini back to the pan.
Toss them together before adding the cooked pasta, 2 oz grated parmesan, the zest of 1 lemon, and about ½ cup of the reserved pasta water.
Toss together until a smooth and creamy sauce forms, using more pasta water if needed.
Finish with salt/pepper, a squeeze of lemon juice, extra grated parm, and chili flakes or more Calabrian chili peppers if you dig spice.