1. Bring a large pot of water to boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander.

2. While the water for the pasta is heating, season the chicken with a pinch of salt and pepper. Heat a deep skillet over medium flame, then add the olive oil. Tilt the skillet to coat the surface in oil, then add the chicken. Cook until golden brown and cooked through (about 5 minutes each side). Remove the chicken to a cutting board and let rest.

3. Once the chicken has been removed from the skillet, turn the heat down to medium-low, and add the garlic. Sauté the garlic for 30 seconds, or just until it is soft and fragrant.

4. Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom of the skillet.

5a. Add the cream, lemon zest, and lemon juice. Stir to combine, and allow the cream to come up to a gentle simmer. Simmer the sauce for a few minutes, or until it thickens slightly.

5b. Taste the sauce and adjust the salt, pepper, or lemon if needed. Season the sauce liberally so the flavors are not diluted once combined with the pasta, broccoli, and chicken.

6a. Add the chicken back to the cream sauce in the skillet along with the drained pasta and chopped broccoli florets. Stir to combine and coat everything in sauce.

6b. Allow the chicken, broccoli, and pasta to heat through, then serve.