Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Before draining, reserve 1 cup of the pasta cooking water.

Meanwhile, heat a large skillet over medium-high heat. Drizzle the chicken with a little olive oil and season with salt and black pepper. Cook for 5 to 7 minutes until the chicken is golden on the outside and fully cooked. Remove it from the skillet and set aside.

Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and dried thyme, stirring for about 30 seconds until fragrant.

Pour in the heavy cream and lemon juice, then bring the mixture to a gentle simmer. Return the chicken to the skillet and add the broccoli florets. Cover loosely and cook for 5 to 7 minutes, or until the broccoli is tender while still slightly crisp.

Add the grated Parmesan cheese and stir until it melts into a smooth, creamy sauce. Season with additional salt and pepper if needed.

Add the cooked pasta to the skillet and toss until everything is evenly coated in the sauce. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.

Serve the Creamy Broccoli Chicken Pasta immediately with extra Parmesan cheese and freshly chopped parsley if desired.