1-Step 1: Prepare Your Ingredients Start by combining all the seasoning ingredients in a small bowl: 1 teaspoon Italian seasoning, 1/2 teaspoon mustard powder, and a pinch of red pepper flakes if using. Set this mixture aside. Measure out all remaining ingredients before you begin cooking. This technique, known as mise en place, ensures you won’t scramble for ingredients while something burns on the stove.

2-Step 2: Cut and Season the Chicken Cut your chicken breast into 3/4-inch pieces. Uniform sizing ensures even cooking throughout. Coat the chicken pieces generously with lemon pepper seasoning. This adds a bright, zesty flavor that pairs beautifully with the creamy sauce.

3-Step 3: Sear the Chicken Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned chicken pieces in a single layer. Sear for 2 to 3 minutes on each side until the chicken develops a golden brown crust. Don’t overcrowd the pan; cook in batches if needed. Remove the chicken from the skillet and set aside on a plate. The chicken will finish cooking when combined with the sauce later.

4-Step 4: Start the Pasta Water Bring a large pot of salted water to boil for your 1/2 pound of penne pasta. The water should taste like the ocean; this is your only chance to season the pasta itself. Keep this pot ready but don’t add the pasta yet.

5-Step 5: Deglaze the Pan Add 1/2 cup white wine to the same skillet used for the chicken. Set the heat to medium and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. These browned pieces, called fond, contain concentrated flavor that will make your sauce extraordinary. Let the wine simmer for about 4 minutes until it reduces by half, intensifying the flavor.

6-Step 6: Build the Roux Add 3 tablespoons butter and 3 cloves of minced fresh garlic to the reduced wine. Cook for 1 minute until the garlic becomes fragrant but not browned. Stir in 2 tablespoons flour and cook for 1 to 2 minutes, stirring continuously. This creates a roux that will thicken your sauce and remove any raw flour taste.

7-Step 7: Add the Liquids Pour in 3/4 cup chicken broth gradually, adding it in splashes while stirring continuously to prevent lumps from forming. Then add 1 1/4 cups half and half in the same manner. Stir in 1 teaspoon hot sauce and your prepared seasoning mixture. Bring everything to a boil, then reduce heat to simmer and partially cover the pan.

8-Step 8: Cook Pasta and Broccoli Cook your penne pasta to al dente according to package instructions. During the last 4 minutes of pasta cooking time, add 2 1/2 cups broccoli florets to the boiling water. If using frozen broccoli, add it during the last 3 minutes since frozen broccoli is pre-blanched. Drain both the pasta and broccoli together in a colander.

9-Step 9: Finish the Sauce Lower the sauce heat to low. Slowly stir in 3/4 cup grated Parmesan and 1/4 cup grated Asiago cheese. Make sure the sauce is not too hot when adding cheese to prevent dairy separation and a grainy texture. Remove the pan from heat entirely.

10-Step 10: Add the Finishing Touch Stir in 2 teaspoons freshly squeezed lemon juice while the pan is off the heat. Stir continuously and slowly to prevent the lemon juice from curdling the dairy. This final addition brightens all the flavors and ties everything together.

11-Step 11: Combine and Serve Add the cooked pasta, broccoli, and seared chicken to the sauce. Stir gently to coat everything evenly. Taste and adjust salt if needed. Serve immediately while hot, garnished with extra Parmesan if desired.