1-First, cook the pasta al dente in salted boiling water and save 1 cup of the cooking water before draining. This step helps keep the pasta from getting too soft and gives you a way to tweak the sauce later.

2-Next, brown the chicken thighs in a skillet with olive oil until they’re golden, then set them aside. This keeps the chicken juicy and flavorful, as thighs add that extra tenderness compared to breasts.

3-Then, in the same pan, sauté the butter, garlic, and dried thyme for a short time until fragrant. Add the cream and lemon juice, letting it simmer to build a rich base for the sauce.

4-After that, return the chicken and broccoli to the pan, cover it partially, and simmer for 5 to 7 minutes until everything cooks through. Stir in the Parmesan cheese and adjust seasonings with salt and black pepper to taste.

5-Finally, toss the cooked pasta into the sauce, using the reserved cooking water as needed to get the right consistency. Serve it right away for the best flavor and texture, making it a quick win for busy schedules.