Begin by cooking the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

While the pasta cooks, blanch the broccoli. Cut it into small florets and immerse them in a pot of boiling water for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and sauté them until golden brown and cooked through. Season with salt and pepper to taste.

Add the chopped garlic to the skillet and cook for another minute until fragrant.

Pour in the vegetable broth, stirring to combine. Add the blanching broccoli and let everything simmer for a few minutes, allowing the flavors to blend.

Carefully combine the cooked pasta with the chicken and broccoli mixture in the skillet, tossing everything together well. Adjust with extra olive oil, salt, and pepper if needed.

Mix in the freshly grated Parmesan until it melts, creating a creamy coating over the pasta. If you prefer a bit of heat, sprinkle chili flakes and mix well.

Plate the Chicken Broccoli Pasta, garnishing with more Parmesan if desired. Serve immediately.