1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente.

2. During the last 2 minutes of cooking, add the broccoli florets to the pasta water.

3. Drain the pasta and broccoli together and return them to the pot. Set aside.

4. While the pasta cooks, heat a large skillet over medium-high heat. Lightly coat with olive oil or cooking spray.

5. Season the chicken pieces with 1/2 teaspoon salt, red pepper flakes, and black pepper if using. Add the chicken to the skillet and cook for 7–9 minutes, stirring occasionally, until browned and fully cooked. Remove from the pan and set aside.

6. Reduce heat to medium. Pour the chicken broth into the same skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.

7. Stir in the butter and allow it to melt completely. Add the lemon juice and simmer for 1–2 minutes to blend the flavors.

8. Return the cooked chicken (along with any juices) to the pot with the pasta and broccoli. Pour the lemon butter sauce over everything and toss well to combine.

9. Drizzle with olive oil and toss again. Taste and adjust seasoning with remaining salt if needed.

10. Serve warm, topped with grated Parmesan cheese and fresh basil if desired.