Cut chicken in to bite-size pieces (about ½" - 1" pieces.)
Heat 1 tablespoon of olive oil in large skillet over medium heat.
Add chicken, salt and pepper and saute until chicken is no longer pink.
Transfer the chicken to a bowl and set aside.
Add remaining oil, red pepper, basil, onion and garlic to skillet.
Saute a few minutes until the onion is translucent.
Add chicken broth and 2 cups of water to the pan.
Bring to a boil add the pasta to the skillet.
Reduce heat to low and cover.
Cook for about 12 minutes or until pasta is nearly done (cooking time may vary, depending on what pasta you are using).
Add in broccoli and remaining ½ cup water, cover and continue cooking another 3-4 minutes on low, or until broccoli and pasta are both tender.
Stir in Parmesan and milk.
Return the chicken to the pan and simmer uncovered until the sauce thickens.
Serve and enjoy!