In a large skillet over medium-high heat add oil. Cook chicken thighs ‘’skin’’ side downfor 8 min, untouched. Fli over and cook additional 7-12 min.
Reduce the heat to medium-low and wipe the skillet briefly with paper towels. Add a dash of cooking oil and 2 tablespoons of butter.
Cook onion and garlic. Pour in broth, simmer, then cream and parmesan.
The sauce is ready when it coats the back of a wooden spoon or spatula. Add in blanched broccoli florets and cooked pasta.
Stir gently until all the ingredients are coated in sauce. If the sauce seems too thick, add reserved pasta cooking water to thin it out.