Set a large pot of salted water to boil for the pasta.

Wash and prepare the broccoli florets by cutting them into your preferred bite size pieces.

Put a large deep pan on medium heat and add the olive oil and pancetta. Frequently turn the pancetta in the oil and the pancetta fat that is rendering out so that it browns evenly. Browning the pancetta will take 8-10 minutes.

When the pancetta is nearly done, put the pasta on to boil. Depending on the type you are using this could take 9-12 minutes. Follow the package instructions so as not to overcook it and let it get mushy.

Add the chicken and the garlic to the pancetta and let it cook for a minute or two. Add in a pinch of salt and pepper.

Add the white wine and let most of the alcohol boil off. Then add the cream. Depending on when you put the pasta on, this is where you could turn the pan off and hold the dish so that the broccoli doesn’t overcook while the pasta cooks.

Add the broccoli florets to the pancetta and cream mixture and put the lid on the pan. Let the broccoli steam in the cream sauce for 6-8 minutes.

When the pasta is done, reserve ½ cup of the pasta cooking water in case you need it to loosen the sauce later. Drain the pasta and add it to the pancetta and broccoli. Stir it in well to get it well coated and add the grated parmesan. Taste the pasta to see if more salt is needed. Add a bit of pasta water if it needs a bit more liquid to help coat the pasta and broccoli with the cream sauce. It is not a runny sauce so don’t add too much. Serve with extra parmesan.