{One Pot} Bacon and Broccoli Pasta

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• 1/2 pound bacon (, diced)
  Ingredient note

  Source: 1/2 pound bacon (, diced)
• 1 pound broccoli (, cut into 1-inch florets)
  Ingredient note

  Source: 1 pound broccoli (, cut into 1-inch florets)
• 4 tablespoons unsalted butter
  Ingredient note

  Source: 4 tablespoons unsalted butter
• 4 cloves garlic (, minced)
  Ingredient note

  Source: 4 cloves garlic (, minced)
• 1/4 teaspoon cracked red pepper flakes
  Ingredient note

  Source: 1/4 teaspoon cracked red pepper flakes
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• 3 each & 1/2 cups low-sodium chicken broth
  Ingredient note

  Source: 3 & 1/2 cups low-sodium chicken broth
• 12 ounces angel hair pasta (, broken in half)
  Ingredient note

  Source: 12 ounces angel hair pasta (, broken in half)
• 1/2 cup freshly grated Parmesan cheese (, plus more for serving)
  Ingredient note

  Source: 1/2 cup freshly grated Parmesan cheese (, plus more for serving)

1. In a large nonstick skillet, cook bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate. Drain all but 1/2 tablespoon grease from the pan.
2. Add butter to the pan. Once melted, stir in the garlic, red pepper flakes, and salt. Add in the broccoli and toss to coat.
3. Pour in the chicken broth; bring to a boil.
4. Add in the pasta and give it a stir, separating the strands so it doesn't stick together. Cook for 4-5 minutes until pasta is al dente and broccoli is tender.
5. Sprinkle with the cheese, reduce heat to low, cover the pan and allow to steam for an additional 1-2 minutes to absorb any remaining liquid.
6. Add cooked bacon back to the pan and toss gently to combine.
7. Divide into bowls and serve with more Parmesan at the table.