RECIPE DETAILS

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente. During the last 2 minutes of cooking, add the broccoli to the pot so it turns tender-crisp. Drain the pasta and broccoli, reserving 1/2 cup of the cooking water.

2. While the pasta cooks, season the sliced chicken with salt, pepper, and half of the Italian herbs.

3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate.

4. In the same skillet, add the bell pepper and cook for 3 to 4 minutes until slightly softened. Stir in the garlic and cook for 30 seconds until fragrant.

5. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.

6. Slowly whisk in the milk, a little at a time, scraping up any browned bits from the pan to build flavor. Simmer gently for 3 to 5 minutes, stirring often, until the sauce thickens enough to lightly coat a spoon.

7. Add the Parmesan cheese, remaining Italian herbs, and a little extra salt and pepper if needed. Stir until the cheese melts and the sauce becomes smooth and creamy.

8. Return the chicken, pasta, and broccoli to the skillet. Toss everything together until evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce.

9. Taste and adjust seasoning, then serve immediately while hot, with extra Parmesan sprinkled on top if desired.