Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions. About three minutes before the pasta is finished, add the broccoli florets directly into the boiling water with the pasta. This saves time and an extra pot. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and broccoli together.

While the pasta boils, heat two tablespoons of olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper. Add the chicken to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate to keep it juicy.

In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic and red pepper flakes. Cook for about 1 minute until the garlic is fragrant but not burnt. Add the cooked pasta, broccoli, and chicken back into the skillet. Pour in the reserved pasta water and the Parmesan cheese. Toss everything together vigorously until a light, silky sauce coats the pasta. Finish with a squeeze of lemon juice and serve immediately.