Start by mincing the garlic and shallot, then roughly chop the broccoli.

In a large pot, add the butter over medium heat. Once melted, toss in the minced garlic, shallot, and red pepper flakes. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth and half and half, stirring well. Bring the mixture to a boil.

Once boiling, add your pasta and reduce the heat to medium-low. Stir frequently to prevent sticking.

When the pasta is about 3/4 cooked, add the chopped broccoli and cover the pot. Stir often and add a splash of chicken broth or half and half if necessary.

When the pasta reaches an al dente texture, turn off the heat. Stir in the seasonings, cheddar, and parmesan cheese until melted.

Squeeze some lemon juice over the dish, stir, and top with fresh parsley, red pepper flakes, and more parmesan if desired. Serve hot.