Begin by boiling a large pot of salted water. Add 2 cups of pasta and cook according to the package instructions until al dente. Make sure to drain the pasta, reserving about 1/2 cup of the pasta cooking water for later.

In the last 2-3 minutes of pasta cooking, add the broccoli florets to the pot. This will cook the broccoli just right—bright green and still crunchy! Drain everything and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute, or until fragrant, being careful not to brown it.

Add the shredded cooked chicken to the skillet and stir for a few minutes to warm it through. Then, toss in the cooked pasta and broccoli. Mix well.

Slowly drizzle in some of the reserved pasta water and sprinkle in the 1/2 cup of Parmesan cheese. Stir until everything is well combined and creamy. Adjust the consistency by adding more pasta water if needed.

Season with salt and pepper to taste, and let cook for another minute on low heat to get all the flavors mingling.

Serve your Chicken and Broccoli Pasta hot, garnishing with additional Parmesan if desired.