Chicken Broccoli Ziti

Scaled for 4 portions · 4 steps

3 tbspbutter (divided)1 tbspextra-virgin olive oil455 gboneless (skinless chicken breasts, cut into ½-inch strips)0.5 tspkosher salt (divided)0.25 tspground black pepper (divided)1small yellow onion (chopped)3 clovegarlic (minced (about 1 tablespoon))2 tspItalian seasoning114-ounce can low-sodium chicken broth1.5 cupnonfat milk (plus additional as needed)170 gdry whole wheat ziti pasta or similar pasta (such as penne, rigatoni, or fusilli (about 2 1/4 cups))1medium head broccoli (cut into florets (about 3 cups))114 ounce can artichoke hearts in water (drained, cut into quarters, and patted dry)2 tbspfreshly squeezed lemon juice (for even more lemon flavor, add the zest also)0.25 cupgrated Parmesan cheese (plus additional for serving)2 tbspchopped fresh parsley (plus additional for serving)—¼ teaspoon red pepper flakes (optional; or reduce to 1/8 teaspoon if sensitive to spice)

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