Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Season with salt, pepper, and any other spices you like.

Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and cook until tender-crisp, about 5-7 minutes. You can add a splash of water to the skillet and cover it with a lid to steam the broccoli if you prefer a softer texture. Season with salt and pepper.

Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for a few minutes, until the sauce has thickened slightly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.

Add the cooked pasta, chicken, and broccoli to the skillet with the sauce. Toss everything together until well combined. If needed, add more pasta water to achieve your desired consistency.

Serve immediately, garnished with fresh parsley and a sprinkle of Parmesan cheese. A squeeze of fresh lemon juice adds a bright, zesty finish.