Instructions

• Prep the broccoli and chicken: chop fresh broccoli into small florets (if using frozen, thaw briefly and coarsely chop). Cut each chicken breast in half widthwise to make 4 thinner filets. Lightly pound each piece to an even thickness and pat dry.
• Season the chicken: sprinkle the chicken evenly with 1/4 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon Italian seasoning.
• Cook the pasta and broccoli: bring a large pot of water to a boil and add 2 teaspoons of the salt. Add the 3 cups uncooked medium shell pasta and cook according to package directions, reducing the stated cook time by 1 minute. Two minutes before the pasta is done, add the 4 cups chopped broccoli to the pot. Just before draining, scoop out and reserve 1 cup of the hot pasta cooking water. Drain the pasta and broccoli in a colander (do not rinse).
• Cook the chicken: while the pasta cooks, heat a large skillet over high heat and add 2 tablespoons of the butter. When the butter is melted and the pan is hot, add the chicken in a single layer. Cook about 2–3 minutes per side, until the internal temperature reaches 160°F and juices run clear. Transfer the chicken to a plate, tent with foil, and set aside.
• Start the sauce: reduce the heat under the skillet to medium. Add the remaining 1 tablespoon butter. When melted, add the 1 tablespoon minced garlic and cook, stirring, about 30 seconds until fragrant and lightly golden.
• Deglaze with chicken broth: pour in 1/2 cup of the chicken broth (it should sizzle). Scrape up any browned bits from the bottom of the pan. When that 1/2 cup has mostly reduced, add the remaining 1/2 cup chicken broth and stir.
• Finish the sauce: stir in 1 cup heavy cream, 3/4 cup grated Parmesan cheese, the remaining 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried thyme (optional). Simmer over medium, stirring occasionally, for 3–5 minutes until the sauce thickens slightly. Do not boil; reduce heat if necessary.
• Combine and finish: dice the cooked chicken. Add the drained pasta, broccoli, and diced chicken (including any juices on the plate) to the skillet. Use tongs to toss everything in the cream sauce for 1–2 minutes until the sauce coats the pasta. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until you reach the desired consistency. Taste and adjust seasoning with more salt and pepper if needed.
• Serve: divide among plates and top with extra Parmesan and chopped fresh parsley, if desired. Serve immediately.