Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining, then set the pasta aside.

While the pasta cooks, season the cubed chicken with salt, black pepper, garlic powder, and paprika. Toss well so every piece is evenly coated.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for about 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon olive oil. Add the broccoli florets and cook for about 3–4 minutes, stirring occasionally, until they become bright green and slightly charred on the edges.

Add the chickpeas to the skillet with the broccoli. Cook for another 2 minutes so they warm through and develop a slight golden color.

Stir in the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.

Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release the flavorful browned bits. Let the liquid simmer for about 2 minutes.

Return the cooked chicken to the skillet and add the drained pasta. Toss everything together so the pasta absorbs the sauce.

Add a splash of the reserved pasta water if the mixture looks dry. This helps create a silky coating on the pasta.

Stir in the parmesan cheese and lemon juice. Toss gently until the cheese melts and coats the pasta.

Taste and adjust seasoning if needed. Finish with freshly chopped parsley.