Cook pasta according to packet instructions. Season the water with salt (about 1 tbsp) prior to adding pasta in.
Whilst pasta is cooking, quarter the whole head of broccoli and steam/boil in a small pot, lid on. Cook for 2 minutes. (note 2)
Once broccoli is cooked, drain and cut into small, bite-sized florets. Set aside.
In a large skillet/pan, saute onions and garlic with olive oil on medium heat until soft and fragrant.
Add chicken strips and saute for 2 minutes on high. Browning the chicken will add flavour to the overall dish.
Now add broccoli florets, chicken stock, cream, salt and pepper. Bring up to boil.
Turn heat down to medium and add in cooked pasta. Thoroughly mix and toss for 4 minutes or until majority of the creamy sauce has been absorbed by the pasta.
Serve with freshly grated parmesan cheese.