Begin by bringing a large pot of water to a rolling boil. Once it's bubbling away like a hot spring, add in a generous pinch of salt. This helps to flavor the pasta while cooking. Toss in your cavatappi or elbow macaroni and cook according to package instructions until it reaches al dente—typically around 9 to 11 minutes.

But don’t stop there! Three to five minutes before the pasta is done, throw in the broccoli. This allows the broccoli to become tender but still maintains a lovely crunch. Once everything is cooked, drain it in a colander and set it aside.

While your pasta and broccoli are cooking, take a large skillet and heat the olive oil over medium heat. Add the seasoned chicken and diced onion, cook for about three minutes, then flip and cook for an additional three to four minutes. You're looking for golden-brown pieces of chicken that are cooked through. Once done, transfer the chicken to a bowl and keep it warm.

Now for the creamy magic! In the same skillet (no need to wash it—that’s where the flavor hangs out), melt the butter over medium heat. As it melts, gently scrape any flavorful bits stuck to the bottom. Add the minced garlic and sauté for about a minute, just until fragrant.

Next, gradually whisk in the heavy cream, stirring continuously. Once the cream starts to bubble, add in the freshly grated Parmesan cheese. Watch as the cheese melts and the sauce thickens, about three to five minutes. If it appears too thick, don’t panic! Just stir in a splash more cream to achieve that dreamy consistency.

Once you’ve reached the desired thickness, remove the sauce from the heat. Stir in the lemon juice for a little acidity, and season with black pepper and a touch of salt. If you want to amp up the flavor, that cayenne pepper you added earlier will come to play here too.

Finally, toss the cooked pasta, broccoli, and chicken with your glorious sauce. Mix everything until well combined, and serve hot.