Wash and dry all produce. Mince or grate garlic. Pick oregano leaves from stems; discard stems. Finely chop leaves. Finely chop parsley. Thinly slice chicken into bite-sized strips and season with salt and pepper.

Heat a large drizzle of olive oil in a large pan or pot over medium-high heat. Add broccoli and cook, tossing, until bright green and tender, 4-5 minutes. (TIP: Add a splash of water if you’re having trouble getting broccoli to cook.) Season with salt and pepper. Remove from pan and set aside.

Heat another large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned all over, 4-6 minutes. Remove from pan and set aside with broccoli.

Melt 2 TBSP butter in same pan over low heat. Add garlic and cook until fragrant, about 30 seconds. Stir in stock concentrates, a large pinch of salt, and 5 cups water, scraping up any brown bits on bottom, then add milk and spaghetti. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until spaghetti is al dente and sauce is creamy, 15-20 minutes.

Add broccoli, chicken, oregano, half the parsley, half the Parmesan, and 2 TBSP butter to pan. Cook, tossing, until everything is warmed through, 1-2 minutes. Season with salt and pepper.

Divide pasta between bowls. Garnish with remaining parsley and Parmesan and serve.