Chicken, Broccoli, and Cherry Tomato Fusilli

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   ["In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley.", "Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes.", "Remove the chicken, strain the broth.", "Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth.", "Reserve the rest of the chicken broth.", "Bring a large pot of cold water to a boil over high heat, then salt it generously.", "Add the broccoli and cook until crisp-tender, about 2 minutes.", "Transfer broccoli with a slotted spoon to a bowl.", "Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.", "While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet.", "Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.", "Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute.", "Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated.", "Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.", "Drain the pasta in a colander in the sink.", "Transfer to a bowl and toss with the remaining 1/4 cup pecorino.", "Pour the sauce over the pasta, season with pepper, and toss to combine.", "(If the sauce around the pasta seems ""tight"

* Per serving · 4 servings · Values may vary.