1-First, cook 500 g of pasta in salted boiling water until al dente, then drain while reserving 1 cup of the cooking water. This step ensures the pasta has the right texture and provides liquid to perfect the sauce later.

2-Next, heat a large pan over medium-high heat and drizzle olive oil over the 500 g of boneless chicken thighs, which you’ve seasoned with salt and pepper. Brown the chicken until it’s opaque and golden, then remove it from the pan and set it aside for now.

3-After that, add 2 tablespoons of butter, 3 crushed garlic cloves, and 1 teaspoon of dried thyme to the same pan. Cook this mix for about 30 seconds to release those aromatic flavors.

4-Now, pour in 1 cup of heavy cream and 1 teaspoon of lemon juice, bringing it to a simmer. Add the chicken and 2 to 3 cups of fresh broccoli florets, then cover partially and simmer for 5 to 7 minutes until the broccoli is tender and the chicken is fully cooked.

5-Finally, stir in 3/4 cup of grated Parmesan cheese and season with salt and black pepper to taste. Toss the sauce with the cooked pasta, adding the reserved pasta water as needed to get that creamy coating just right. Serve it immediately for the best experience, and remember these tips can pair well with sweet treats for dessert.