Mix together seasoning mix in a bowl. Using 1/3 of the seasoning mix, season both sides of the chicken breast. Let sit while you prepare the broccoli.

Cut the broccoli into small 2-3 inch florets. Add the broccoli to a foil lined baking sheet. Drizzle with 2 tablespoons of neutral oil and add 1/3 of the seasoning mix. Mix until evenly coated and roast at 400F for 25 minutes or until dark brown, wilted, and slightly crisp.

Heat a large non stick sauté pan over medium high heat. Add 2 tablespoons of neutral oil and sear the chicken breasts for 3-4 minutes per side until cooked through. Remove the chicken to a cutting board to rest, then slice or cut into chunks. Wipe out any burned or charred bits from the pan.

Bring a large pot of water (5 quarts) to a boil over high heat. Season with 1 tablespoon of kosher salt and cook the pasta until al dente.

In the same pan you cooked the chicken in, add the butter over medium heat. Add the garlic and saute for 15-30 seconds until softened. Turn the heat to medium high and add the heavy cream, parmesan cheese, pecorino cheese, and the remainder of the seasoning mix. Stir to combine and simmer for 3-4 minutes or until thick enough to coat the back of a spoon. Add the parsley and mix, then immediately add the pasta directly to the sauce and 1/2 cup of pasta water. Mix to combine. Add the broccoli and sliced chicken and mix together. Garnish with fresh parsley and enjoy!