Bring a large pot of water to a boil. Once boiling, add broccoli and boil for 2-3 minutes. Use a slotted spoon to transfer the broccoli to a plate and set aside. 

Add 1 tablespoon of salt to the boiling water and add the orecchiette. Stir occasionally to keep the pasta from sticking together. Cook until al dente, about 8-10 minutes or according to package directions. 

Meanwhile, heat the olive oil in a large skillet. When warm, add the garlic and cook for 1 minute, then add the chicken and season with salt and pepper to taste. Cook the chicken, stirring frequently, for 5-6 minutes or until no longer pink. Then, add the broccoli back to the skillet (cut into smaller pieces if you have any large florets). 

When the pasta is done, use a slotted spoon to transfer the pasta directly to the skillet with the chicken and broccoli. It’s okay if a little pasta water comes with it, we actually want that! 

Then add the lemon zest and lemon juice and toss everything around good. Taste and add any extra salt, pepper, pasta water or lemon juice to taste. If pasta is too lemony, add extra pasta water. (I ended up adding 1/2 tsp salt, 1/4 tsp red pepper flakes and a few spoons of pasta water). 

Sprinkle evenly with cheese, then divide amongst 4 bowls and enjoy!