Skillet Chicken with Broccoli, Pasta, and Parmesan Cheese

I am on the hunt for recipes to use this summer that don't require an oven. This one is a scrumptious skillet recipe that I found from the Kitchen Cafe. I believe her original source was The Best Skillet Recipes (From Cooks Illustrated).

**Note from the Kitchen Cafe: "The original recipe only used 8 ounces of pasta. I knew that wouldn't enough for our family, so I adapted the recipe to make more for my family. It makes for a very full skillet, but if you have a 12-inch skillet, it should still be big enough. This serves 4-6. If you don't want to make as much, scale down the amounts in the recipe."

**Note from Julie: I've made this with the amounts listed in a very large skillet with tall sides. It served our family of 4 easily with generous leftovers for Matt for 2 days. So, it definitely serves 6.**

2 boneless, skinless chicken breasts, cut into 1-inch squares
salt and pepper for seasoning
3 Tbsp EVOO
1 medium onion, minced
4 medium cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes (this does make it a little spicy, but we liked it)
12 ounces ziti or penne (I've used whole wheat pasta with great results)
4 1/4 cups water
2 1/2 cups chicken broth
4-5 cups broccoli florets (I usually just do a head of broccoli)
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarsely (I have never used these ... I don't care for them)
3/4 cup heavy cream (I made this recipe last time with fat-free half and half, and it turned out great!)
3/4 cup grated parmesan cheese
1 1/2 Tbsp. fresh lemon juice (don't omit this ... it really enhances the flavor)

Season the chicken with salt and pepper. Heat 2 Tbsp. of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. (I just made sure it was good and hot, and the chicken sizzled when I added it.) Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 minutes longer. Transfer the chicken to a clean bowl and set aside.

Add the remaining Tbsp of oil (if you need it, I didn't last time), onion, and 1/2 tsp salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2-5 minutes. Stir in the garlic, oregano, and pepper flakes (if using), and cook until fragrant, about 30 seconds.

Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed (the key, IMHO), 12-15 minutes, stirring occasionally.

Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender (about 2-3 minutes).

Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1-2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste.