Fill a large pot half-full of water and bring to a boil over high heat. When the water reaches a rolling boil, add salt then cook pasta according to directions minus 2 minutes so that it is tender but still firm, or al dente.
Roughly 2 minutes before the pasta is finished cooking, add broccoli florets to the pot, allowing them to boil with the pasta for the remaining cook time, before draining everything in a colander. After draining, return the pasta and broccoli to the pot and cover to keep it warm.
In the meantime, heat oil in a large skillet over medium-high heat until it shimmers. Add chicken and stir to lightly coat in the oil. Add the flour and cook for 2 minutes to rewarm the chicken. Add basil and garlic and bloom for 30 seconds.
Reduce the heat to medium then add the chicken stock, lemon zest and juice. Using a rubber spatula, scrape any bits that are stuck to the bottom of the pan and bring to a simmer to thicken the sauce slightly. Pour the chicken over the pasta and broccoli.
Sprinkle the entire mixture with Parmesan cheese and add the cream. Then stir gently to coat. Season to taste with salt and pepper then serve immediately. Enjoy!
One Last Thing
Swap the broccoli for cauliflower, if cauliflower is your thing.