Bring a large pot of salted water to a rolling boil over high heat. Add ziti pasta and cook until al dente, around 8–10 minutes. Three to four minutes before the pasta finishes cooking, toss in the broccoli florets, allowing them to become bright green and slightly tender. Once done, reserve about a cup of pasta water before draining and rinsing the mixture under cold water to stop the cooking process.

While the pasta is cooking, heat a large skillet over medium-high heat and add a drizzle of olive oil. Season the chicken breast cubes liberally with Italian seasoning, salt, and pepper, then add them to the hot skillet. Sauté the chicken for about 6–8 minutes until golden brown and cooked through, stirring occasionally. Once cooked, transfer the chicken to a plate and set aside, keeping it warm.

In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and shallots, cooking for about 2 minutes until fragrant and softened. Pour in the white wine (or chicken broth) to deglaze the skillet, scraping up any browned bits. Allow it to simmer for 3–4 minutes, reducing by half before gently stirring in the half-and-half, letting it bubble for another minute or two.

Add the reserved pasta and broccoli to the skillet with the sauce, mixing well to combine. Return the sautéed chicken back into the pan, ensuring everything is well coated in the creamy sauce. If the mixture seems too thick, gradually stir in reserved pasta water or more half-and-half until you reach your desired consistency, creating a creamy Chicken Broccoli Ziti.

Remove the skillet from heat and stir in the freshly grated Parmesan cheese, allowing it to melt and enhance the sauce. Sprinkle lemon zest over the top for a refreshing finish. Serve this delightful Chicken Broccoli Ziti warm, garnished with extra cheese.