Cook the Pasta: Bring a large pot of water to a boil, then add the pasta. Check the packaging to see how long the cooking time is; it usually takes around 5 - 7 minutes.

Slice the Broccoli: Trim off the large stem with a chef’s knife, then use a paring knife or your hand to separate the florets. You can leave the florets as they are or continue slicing them in half for thinner pieces.

Mince the Garlic: Crush the separated cloves with the middle part of the flat side of a chef’s knife. Peel and thinly slice the cloves, then place them under the knife’s edge.

Cook the Broccoli: Over medium heat, add 1/2 tbsp olive oil and 8 oz broccoli in a large pan or skillet. Sauté for around 3 minutes or until the broccoli florets are tender but still have bite, then remove.

Sauté the Butter, Garlic, Thyme, and Flour: Add 1/2 tbsp unsalted butter, 1 tbsp garlic, and 1/2 tsp thyme, then quickly sauté for 30 seconds; add 1 tsp all-purpose flour, then continue sautéing.

Add the Seasonings, Cheese, and Liquids: Add 1/2 cup unsalted chicken broth, 1 tbsp heavy cream, 1/2 cup milk, 1 tsp lemon juice, 1/2 tsp oregano, 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder, and 1/2 oz cheddar cheese. Stir for around 1 minute until well-combined.

Add the Broccoli and Pasta: Add broccoli and 6 oz cooked shell pasta to the pan and cook for another 3 minutes.

Garnish and Serve: Garnish with 1/2 tsp parsley and 1/2 oz cheddar cheese. Enjoy hot.