In a large saucepan, bring 6 quarts of water to a boil. Add chicken and pasta and return to a boil.
When pasta and chicken are halfway cooked, add the broccoli to the boiling water. Return to a boil and cook until pasta is al dente, chicken is cooked through and broccoli is tender. Chicken is done when punctured with a fork and juices run clear. Internal temperature must reach 165°F.
Drain the pasta, chicken and broccoli and return to the pot. Stir in the remaining ingredients to form a creamy sauce.
Add salt and pepper to taste.