Preheat oven to 200C/400F.

Lay a sheet of cling film over the chicken breasts and use a rolling pin to pound to even thickness. Place on a large baking tray and coat in ½ tsp onion powder, garlic powder, salt, ¼ tsp black pepper and 1 tbsp olive oil. Add the broccoli to the other side of the tray and toss in a drizzle of olive oil and a good pinch of salt & pepper.

Bake in the oven for 18-20mins, or until the chicken is white/piping hot through the centre and the broccoli is lightly charred and fork tender. They should cook at an even rate, but timings will vary based on the thickness of the chicken and the size of the broccoli florets. Don't be afraid to pull one out of the oven before the other if needed. Once out of the oven, gently squeeze lemon juice over the broccoli. Rest the chicken for a few mins, then slice it into thin strips just before needed.

Meanwhile, with around 10 or so mins to go pop the pasta in salted boiling water and cook until al dente.

At the same time, melt butter in a large deep pan over medium heat and fry the garlic for 1-2mins. Stir in chicken stock & cream and bring to a simmer. Stir in parmesan and continue gently simmering until the sauce thickens.

Use your tongs to transfer the pasta straight from the pot into the sauce and toss to coat. Add the chicken and broccoli, and continue tossing until the sauce thickens around the pasta and clings to it. If it over thickens then toss in some of the leftover pasta water. If you go overboard, just continue gently tossing over heat until the sauce thickens. Season to taste then serve and enjoy!