Cook pasta in salted water until al dente, adding broccoli during the final two minutes. Drain and reserve water.
Heat olive oil in a skillet and sauté onion until soft.
Add garlic and plant-based chicken, cooking five minutes until lightly golden.
Blend tofu, plant milk, nutritional yeast, lemon juice, cornflour, salt, pepper, and seasoning until smooth.
Pour sauce into skillet and simmer gently for three minutes.
Add cooked pasta and broccoli, tossing to coat evenly.
Add reserved water gradually until creamy.
Cook two minutes and serve warm.
