Start by patting the chicken fillets dry with a paper towel. This step is crucial because it helps the seasoning stick better.

Next, generously sprinkle the lemon-pepper blend over the chicken, coating both sides. The blend will impart a lovely flavor during cooking that you’ll absolutely adore.

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Once hot, add the chicken fillets.

Cook for about 5-6 minutes per side or until the chicken is golden brown and cooked through. You’ll know it's ready when the juices run clear. Remove the chicken from the skillet and let it sit for a few minutes before slicing it into bite-sized pieces.

While the chicken is cooking, bring a large pot of salted water to a boil. Toss in the fusilli pasta and cook according to package instructions until al dente. This usually takes around 8-10 minutes.

Drain the pasta, making sure to reserve a cup of the starchy pasta water. Trust me, that water is magic in a sauce.

In the same skillet where you cooked the chicken, add the remaining olive oil and sauté the garlic until fragrant, about 30 seconds. Toss in the broccoli florets and cook for about 3-4 minutes, until they turn bright green and are crisp-tender.

Return the sliced chicken to the skillet and add the sun-dried tomatoes, crushed red pepper flakes, and broccoli.

Stir well to combine, then pour in the lemon juice, zest, and pasta. If the mixture appears dry, add a bit of the reserved pasta water to loosen it up. Toss everything together, ensuring each noodle is coated in the vibrant lemony goodness.

Plate the pasta and top with shaved Parmesan cheese. That final touch of cheese elevates the dish. You'll want to savor each bite—you’ll find the mix of flavors is utterly delightful.