Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Add the broccoli florets to the same pot for the last 2-3 minutes to steam them. Reserve 1-2 cups of pasta water before draining.

Step 2

Meanwhile, heat the olive oil and butter in a large, deep pan over medium heat. Once the butter has melted and starts to foam, add the chicken. Season with salt and black pepper, and cook for 5-7 minutes or until the chicken is cooked through.

Step 3

In the same pan, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the chopped garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Step 4

Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer until the wine has mostly reduced.

Step 5

Stir in the fresh thyme and red chili flakes, then add the half and half (single cream). Bring the mixture to a gentle simmer, then reduce the heat and cook for 5 minutes, allowing the sauce to thicken slightly.

Step 6

Add the cooked pasta and broccoli to the skillet, tossing gently to mix everything together. Use a bit of the reserved pasta water to loosen the sauce if it looks too thick.

Step 7

Stir in the grated Parmesan cheese and season with additional salt and black pepper to taste.

Step 8

Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh thyme if you like.