Bring a large pot of water to boil.
In the meantime, cut the chicken into 1 inch pieces and set aside.
Cut the broccoli into florets, rinse and set aside.
Skin the tomatoes, slice in half, remove the seeds and dice into small pieces.
When the water is boiling, add the pasta and some salt and cook according to package directions.
While the pasta is cooking, heat the oil in a large skillet over medium heat.
Add the chicken to the skillet and sautè for about 2 minutes, stirring once or twice.
Next, stir in the diced tomatoes, chopped onions, minced garlic, chili pepper, basil and salt and pepper to taste.
Reduce the heat and let simmer till the pasta is ready.
Three minutes before the pasta is ready toss in the broccoli into the pot with the pasta and stir.
Once the broccoli and pasta are ready, reserve about a cup of the pasta water.
Drain the pasta and broccoli and toss into the skillet with the chicken and tomato, stirring well.
If the pasta seems a little dry you can add some of the reserved pasta water.
Stir in the Parmigiano Reggiano and drizzle with some extra virgin olive oil.
Plate and serve while hot, topped with chopped fresh parsley for garnish and an extra sprinkle of Parmigiano Reggiano cheese.