DO NOT COOK PASTA FIRST

Measure out all ingredients prior to beginning. (This is called “mise en place” and is a good idea for quick recipes.) Pro Tip: Cut the broccoli into smaller pieces so that they cook more quickly.

Cut the chicken breasts in half lengthwise so you have 2 thinner pieces. Then dice into bite sized pieces. Sprinkle them with the garlic powder and some salt & pepper.

Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.

In the same skillet melt butter over medium heat in a large skillet. Add the garlic and cook for 1 minute.

Add the chicken broth, half and half, and seasonings.

Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it return to a boil. Cook partially covered according to package instructions. Add the broccoli during the last 6 minutes. Run a silicone spatula along the bottom of the pan occasionally to prevent the pasta from sticking to it.

Remove cover taste-test a pasta noodle for doneness before proceeding. If needed, cover and cook longer, until your desired doneness is obtained.

Remove from heat. Add the lemon juice and use a silicone spatula to gently mix in the Parmesan cheese.

Sauce will continue to thicken upon standing. Garnish with parsley and serve with garlic bread with cheese.