Cook the pasta in a large pot of water (salted) according to the package directions until cooked through. Rinse under cold water and set aside. Reserve 1 cup of pasta water for later.

Chicken. Wash and pat dry the chicken. Season with salt, black pepper, and 1 teaspoon of dried Italian herbs.

In a large skillet over medium-high heat add oil. Once the oil is hot and sizzling, add chicken thighs ‘’skin’’ side down, and cook these for 8 minutes untouched.

Flip these over and cook for additional 7-12 minutes or until the chicken's internal temperature reaches 165 degrees Fahrenheit. This takes time and time will vary if using boneless skinless thighs or breasts. I recommend placing the lid or splatter guard over the skillet as there will be a lot of oil everywhere. Set the chicken aside.

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. Once melted cook the onions for 1-2 minutes until it starts to soften. Follow with garlic and cook for another 30 seconds until fragrant.

Creamy sauce. Pour in the broth and simmer until it’s reduced in half. You can also use a rose or white wine here and let it evaporate almost entirely. Once reduced in half add the heavy cream and parmesan.

Take it to a boil and simmer on low until the sauce has thickened. The sauce is ready when it coats the back of a wooden spoon or spatula. Add in blanched broccoli florets and 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. If too thin, you have not simmered it enough before adding the rest ingredients. The only option is to let it simmer on low until thickened slightly more. The pasta will absorb a lot of sauce once cooled.

Serve with more fresh herbs and grated parmesan on top.