Begin by heating 1 tablespoon of butter and 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. You want to achieve a good sizzle when you add the chicken. Once the butter melts, it will create a beautiful rich base for cooking. Add the chicken, ensuring even spacing, and sprinkle with ¼ teaspoon of kosher salt and ground black pepper.
Sauté the chicken for about 5 minutes until it’s golden brown on the outside and cooked through. Look for a nice golden hue—it’s a sign of flavor. Once cooked, transfer the chicken to a plate and cover it to keep warm. This step helps to lock in the moisture while you prepare the rest of the dish.
Now, reduce the heat to medium and add the remaining 2 tablespoons of butter along with the chopped onion. Cook for about 3 minutes, allowing the onion to soften without browning. Adjust the heat as needed; you want a gentle cook that enhances the sweetness of the onion.
Next, add the minced garlic, Italian seasoning, red pepper flakes, and the remaining ¼ teaspoon of kosher salt. Stir this mixture and cook for about 30 seconds until fragrant. The aroma will fill your kitchen, making it hard to resist!
Slowly pour in the chicken broth and milk. Stir continuously and bring the mixture to a boil. This is where the creamy goodness begins. As soon as it bubbles, add the ziti and let it boil for 5 minutes.
After 5 minutes, stir in the broccoli florets. This ensures they stay bright and vibrant. Continue boiling until the ziti is al dente, which should take about 5 to 7 minutes more. Stir often to ensure even cooking. If you notice the pasta looking dry, splash in a bit more milk to keep it creamy.
Finally, stir in the drained artichoke hearts, lemon juice, Parmesan, parsley, and the cooked chicken. Taste and adjust seasoning according to your preference. The mixture should be creamy and flavorful. Serve it hot, topped with extra Parmesan and parsley if desired.
