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Heat the oil in a large frying pan (skillet) on a medium-high heat.
Add the chopped onion, chicken, salt, and pepper and fry for 5-6 minutes, until the onions start to go translucent.
Add in the garlic, stir and cook for 30 seconds.
Add the wine and bring to the boil. Simmer for 1-2 minutes, then add the stock and milk.
Bring to the boil, then stir in the pasta. Bring back to a gentle bubble and place a lid on the pan. Turn down the heat and cook for 10 minutes.
Add in broccoli, stir, place the lid back on and cook for another 5 minutes, until the broccoli is tender, and the pasta is cooked.
Remove the lid, and stir in the lemon juice and parmesan.
Serve, topped with a sprinkling of freshly chopped parsley and black pepper.