Chicken Broccoli Ziti

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• 3 tablespoons butter (divided)
• 1 tablespoon extra-virgin olive oil
• 1 pound boneless (skinless chicken breasts, cut into ½-inch strips)
• ½ teaspoon kosher salt (divided)
• 1/4 teaspoon ground black pepper (divided)
• 1 each small yellow onion (chopped)
• 3 cloves garlic (minced, about 1 tablespoon)
• 2 teaspoons Italian seasoning
• ¼ teaspoon red pepper flakes (optional; or reduce to 1/8 teaspoon if sensitive to spice)
• 1 each 14-ounce can low-sodium chicken broth
• 1 1/2 cups nonfat milk (plus additional as needed)
• 6 ounces dry whole wheat ziti pasta or similar pasta (such as penne, rigatoni, or fusilli, about 2 1/4 cups)
• 1 each medium head broccoli (cut into florets, about 3 cups)
• 1 each 14 ounce can artichoke hearts in water (drained, cut into quarters, and patted dry)
• 2 tablespoons freshly squeezed lemon juice (for even more lemon flavor, add the zest also)
• 1/4 cup grated Parmesan cheese (plus additional for serving)
• 2 tablespoons chopped fresh parsley (plus additional for serving)

1. Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
2. Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
3. Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
4. Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.