Bring a large pot of salted water to a boil. Add 8 oz of farfalle pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving about 1/4 cup of pasta water, and set aside.
Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the diced chicken breast, seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Toss in the broccoli florets and sauté for 4-5 minutes until they’re tender-crisp.
Pour in 1/2 cup of chicken broth and stir to deglaze the pan, scraping up any bits stuck to the bottom. Let the broth simmer for 2-3 minutes until slightly reduced and flavorful. Return the cooked chicken back to the skillet.
Add the drained farfalle pasta to the skillet. Toss everything together gently to coat the pasta in the garlic butter sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
Remove the pan from heat. Sprinkle 1/4 cup grated Parmesan cheese over the pasta and toss well. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste. Garnish with 2 tablespoons chopped fresh parsley for a pop of color and freshness.
