1-First Step: Prep and Mise en Place Gather and measure all ingredients. Cut the chicken into 3/4-inch pieces so it cooks quickly and evenly. Grate the Parmesan and Asiago from wedges for best melting (avoid pre-grated cheese when possible). Mince the garlic and measure your dry wine or chicken broth. Bring a large pot of salted water to a boil for the pasta.

2-Second Step: Season the Chicken and Sear Combine the seasoning ingredients (Italian seasonings, mustard powder, pinch of red pepper flakes if using) in a small bowl and set aside. Sprinkle lemon pepper over the chicken pieces to taste. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer and cook for 2-3 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate. Those browned bits left in the skillet are full of flavor for the sauce.

3-Third Step: Deglaze and Build the Sauce Reduce heat to medium. Pour 1/2 cup dry white wine into the hot skillet and scrape up the browned bits from the bottom with a wooden spoon; reduce the wine by about half (this usually takes 2-4 minutes). If you prefer not to use wine, substitute 1/2 cup chicken broth instead and skip the alcohol. Once reduced, add 3 tablespoons butter and 3 cloves minced garlic to the pan. Cook for about 1 minute until fragrant but not browned. Sprinkle in 2 tablespoons flour and stir continuously for 1-2 minutes to cook the raw flour taste. This forms the roux that will thicken the sauce.

4-Fourth Step: Add Liquids and Seasonings Slowly pour in 3/4 cup chicken broth in small splashes while whisking or stirring to avoid lumps. Then add 1 1/4 cups half and half the same way, little by little, stirring until the sauce is smooth. Add 1 teaspoon hot sauce (or to taste) and the reserved seasoning mix (Italian seasonings, 1/2 teaspoon mustard powder, pinch of red pepper flakes if using). Bring the sauce to a gentle boil, then reduce heat to a simmer and partially cover the skillet so it can thicken slightly.

5-Fifth Step: Cook Pasta and Broccoli * Add 1/2 pound penne to the boiling salted pasta water and cook until al dente according to package directions. * When the pasta has about 4 minutes remaining, add 2 1/2 cups broccoli florets to the boiling water (for frozen broccoli, add during the last 3 minutes; see FAQ). * Drain pasta and broccoli together well to keep extra water from thinning the sauce.

6-Sixth Step: Finish the Sauce with Cheese Reduce sauce heat to low. Slowly stir in 3/4 cup grated Parmesan and 1/4 cup grated Asiago (or use all Parmesan if preferred), adding a little at a time and stirring until smooth. Take the skillet off the heat and stir in 2 teaspoons freshly squeezed lemon juice to brighten flavors. Add the seared chicken back into the pan.

7-Final Step: Combine and Serve Toss the drained penne and broccoli into the skillet with the sauce and chicken. Mix gently to coat everything evenly. Taste and adjust salt and black pepper if needed. Serve immediately with extra grated Parmesan at the table.