Preheat the oven to 400 degrees F (200 degrees C).
Get a large pot of water on the stove to boil.
Transfer the Broccoli (1 head) florets into a baking dish and give them a generous pinch of Salt (to taste).
Drizzle the broccoli liberally with Extra-Virgin Olive Oil (to taste) and toss everything together. Roast broccoli in the oven for 10 minutes, until tender.
In the meantime place a large pan on the stove and heat a dash of olive oil in it over medium-high heat.
Season the Boneless Skinless Chicken (1 pound) pieces with Salt (1 pinch) then add them to the hot pan.
Cook the chicken until it is completely cooked through and slightly brown, about 5 minutes, then remove it from the pan and set aside.
In the same pan, combine the Olive Oil (1 cup), Lemon-Infused Olive Oil (1 tablespoon), Garlic (8 clove), Fresh Parsley (1 cup), Crushed Red Pepper Flakes (1 pinch), and Salt (to taste).
Let the aglio olio sauce come to a low boil then quickly turn down the heat to low to let the flavors gently infuse for 5 minutes.
Take the broccoli out of the oven at this point and add it to the aglio olio sauce, along with the chicken chunks. Let all of the flavors meld together on low for another 15 minutes.
While the sauce is cooking, salt the boiling pasta water until it tastes like the sea.
Pour the Quinoa Fusilli (1 pound) in the boiling water and cook it until it is just tender for about 8 minutes.
Reserve 1/4 cup of the pasta cooking water and pour it into the pan of sauce.
Drain the pasta and add it to the pan of aglio olio sauce and toss everything thoroughly to combine, then remove from heat.
Top the pasta with Parmesan Cheese (as needed) and serve immediately!