In a large pot, bring salted water to a boil. Add the ziti pasta and cook according to package directions.

About 3-4 minutes before the pasta is done, add the broccoli florets to the boiling water to cook together, ensuring it remains bright green and crisp.

Drain, reserving 1-2 cups of the pasta water for later.

Season chicken cubes with olive oil, Italian seasoning, garlic powder, salt, and pepper.

In a skillet over medium heat, melt 1 tablespoon of butter and sauté the chicken until it’s golden brown and cooked through, about 5-7 minutes.

Remove from the skillet and set aside.

In the same skillet, add the remaining butter. Once melted, sauté the minced garlic and shallots until fragrant, about 2 minutes.

Pour in the white wine (or broth) to deglaze the pan, scraping up the bits from the bottom as it simmers.

Stir in the half-and-half, bringing it to a gentle simmer.

Gradually incorporate the cooked pasta, adding just enough reserved pasta water to achieve a light, creamy sauce consistency that clings to the pasta.

Return the cooked chicken and broccoli to the skillet, tossing gently to combine everything.

If you prefer a creamier sauce, add more half-and-half or pasta water as needed.

Stir in freshly grated parmesan cheese until melted and fully combined.

Taste and adjust seasoning if needed.

Serve hot, garnished with a sprinkle of fresh lemon zest and additional parmesan cheese.

Enjoy the symphony of flavors and textures!