Bring a large pot of salted water to a boil. Add 8 ounces of penne or fusilli pasta and cook for 8-10 minutes until al dente. Drain and set aside.

In a skillet, heat 3 tablespoons of olive oil over medium heat until shimmering. Swirl to coat the skillet.

Season 1 pound of boneless skinless chicken breasts with salt and pepper. Cook for 5-7 minutes on each side until browned and cooked through. Remove and let rest.

In the same skillet, add 2 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for 1 minute until fragrant.

Add 2 cups of broccoli florets and 1 cup of chicken broth. Cover and steam for 3-4 minutes until tender.

Slice the chicken and return it to the skillet. Add the drained pasta and ½ cup of grated Parmesan cheese, tossing gently over low heat.

Taste and adjust with salt and pepper as needed. Serve hot, garnished with extra Parmesan if desired.