Cheesy Skillet with Pasta and Broccoli

2-3 boneless, skinless chicken breasts, cut into 1- inch pieces
1/2 tsp Salt
Black Pepper to taste
3 Tbsp olive oil
1 med onion, minced
2-4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
8oz pene pasta
4 1/4 C water
2 1/2 C chicken broth
4-5 C broccoli
1/2 C oil-packed sun-dried tomatoes, rinsed and chopped
3/4 C heavy cream
3/4 C grated Parmesan cheese
1 1/2 tbsp fresh lemon juice

Directions:-Season the chicken with salt and pepper.
-Heat 2 Tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking; add chicken in a single layer and cook for 1 min without stirring. Stir and continue cooking until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 min longer. Transfer to a clean bowl and set aside.
-Add the remaining 1 Tbsp oil, onion, and 1/2 tsp salt to skillet; return to med-high heat and cook 2-5 min until onion is softened.
-Stir in garlic, oregano, and pepper flakes, and cook about 30 seconds.
-Add pasta, 3 C water, and the broth. Bring to a boil over high heat and cook until the liquid is almost completely absorbed. About 15 min.
-Add broccoli, sun-dried tomatoes, and the remaining 1 1/4 C water. Cover, reduce heat to med and cook until the broccoli turns bright green and is almost tender, 2-3 min.
-Uncover and return heat to med-high. Stir in cream, Parmesan and reserved chicken. Simmer until sauce is thickened and chicken is cooked through.
-Off the heat, stir in the lemon juice and season with salt and pepper to taste.