Step 1: Prepare the Chicken. Season chicken thighs with 2 teaspoons of salt and 1 teaspoon of pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken skin-side down for 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes until fully cooked. Remove from heat and let rest.
Step 2: Cook the Pasta and Broccoli. In a large pot, boil salted water. Add orecchiette and cook until al dente. In the last 3 minutes, add broccoli. Drain and set aside.
Step 3: Make the Alfredo Sauce. In the same skillet, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute. Gradually add milk, cream, and chicken stock, stirring to avoid lumps. Add mustard, Worcestershire sauce, garlic powder, and remaining salt and pepper. Simmer to thicken.
Step 4: Combine Everything. Stir in grated Parmesan until smooth. Chop chicken and add to skillet with pasta and broccoli. Toss to coat in sauce and heat through. Serve immediately.
