Bring a large pot of salted water to a boil and cook the whole wheat rotini or penne according to package directions.
Two minutes before the pasta is done, add the broccoli florets to the boiling water and continue cooking until both are tender.
Drain pasta and broccoli in a colander and return them to the pot off the heat.
Add the chopped lemon chicken thighs, chicken broth, olive oil, sliced garlic, salt, and pepper to the pot.
Place the pot over medium heat and cook, tossing frequently, about 5 minutes until the chicken is heated through and the garlic is fragrant.
Remove from heat, stir in the grated Parmesan, and top with toasted walnuts before serving.
