Bring a large pot of salted water to a rolling boil. Cook ziti pasta until al dente, adding broccoli in the last 3-4 minutes. Reserve pasta water before draining.

In a bowl, coat cubed chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper. Pat dry for better browning.

In a skillet, melt butter and sauté chicken for 6-8 minutes until golden brown and cooked through. Set aside once done.

In the same skillet, melt remaining butter, add minced garlic and shallots, sauté until fragrant. Deglaze with white wine or broth.

Add half-and-half and simmer for 3-4 minutes, then gradually incorporate reserved pasta water until a creamy consistency is achieved.

Mix in cooked chicken and broccoli, then stir in Parmesan cheese until melted and well combined.

Finish with fresh lemon zest before serving, adjusting seasoning if needed.