Start by measuring out all your ingredients. (Pro tip: This is called “mise en place” and saves time!)
Pro tip: Chop your broccoli into small, evenly sized florets so they cook quickly and blend seamlessly into the sauce.
Heat the butter in a large skillet over medium heat. Once melted, add the minced garlic and stir for 1 minute until fragrant.
Pour in the chicken broth and half and half, then stir in the onion powder, thyme, salt, oregano, and parsley. Bring the mixture to a boil.
Add in the pasta shells, ensuring they are submerged. Cover partially and cook according to package instructions, stirring occasionally to prevent sticking.
When there are about 6 minutes left on the pasta cook time, add the broccoli florets to the skillet. Stir and let them steam in the creamy broth.
Taste a piece of pasta to check doneness. If it needs longer, let it cook covered for another couple of minutes.
Remove the skillet from heat, stir in the lemon juice, and gently fold in the Parmesan cheese until melted and creamy. Sauce will thicken as it stands.
Garnish with parsley if you like, and serve with crusty garlic bread. Enjoy!
