Step 1

Prep the chicken breasts by slicing each one in half (butterflied), then flatten them to an even thickness between two pieces of parchment paper using a mallet or heavy pan. Season each side with your favorite seasoning, I used Moulin Rouge Roasted Garlic and Pepper seasoning.

Step 2

Heat a pan with butter and tablespoon avocado oil over medium heat, and cook the chicken for 4-5 minutes on each side until cooked. Transfer to a plate.

Step 3

Meanwhile, boil water for the pasta. Add the olive oil to a skillet and sauté onion and garlic for 7 minutes until soft and fragrant.

Step 4

Add vodka and stir until it evaporates, then add tomato paste and cook for 2-3 minutes until the tomato paste has darkened.

Step 5

Slowly pour in cream, sprinkle in red pepper flakes, and mix until thickened. Add parmesan, pasta water, and butter, then add cooked pasta.

Step 6

In the last 2-3 minutes of pasta cooking, add broccoli. Drain and transfer pasta and broccoli to the sauce. Stir to coat, and top with fresh basil before serving.

Step 7

Slice the cooked chicken and top the pasta. Garnish with parmesan cheese and any extra basil.