Heat oil in a large skillet on medium heat.
Season chicken breast liberally with salt, pepper, and half teaspoon each of garlic powder and onion powder.
Add chicken to the skillet and cook for 8 minutes.
Add the juice of half a lemon and flip chicken over.
Cover and continue cooking until the chicken reaches 165 degrees, about 7 or 8 more minutes.
Remove chicken from the skillet and allow it to rest at least 5 minutes before slicing.
Carefully wipe out the skillet with a paper towel and place it back on the stove, reducing to low heat.
In a large pot, boil pasta (along with a handful of salt) according to package directions.
In the large skillet the chicken was cooked in, melt the butter and add 4 minced garlic cloves.
Pour in heavy cream and heat until warm, then turn off the heat.
Add the parmesan cheese slowly, stirring to help it melt.
Drain cooked pasta and add directly to the Alfredo sauce, tossing to coat all the noodles thoroughly.
Scoop pasta onto plates & top with sliced chicken.
Preheat the oven to 425 degrees.
Steam broccoli in the microwave for 5 minutes.
Place broccoli on a baking sheet. Drizzle with olive oil, salt, pepper, 4 minced garlic cloves, and the juice from half a lemon.
Roast the broccoli for 25-30 minutes, until the edges become brown and crispy.