Mix chicken with 1/2 tsp each salt, pepper, garlic powder and thyme. Add 2 tbsp flour and mix well. Heat up a wide pan and add enough olive oil to coat bottom of pan - about 3 tbsp. Add chicken pieces in a single layer and cook until golden brown, about 2 minutes. Turn over and cook on the other side until golden brown. Remove chicken from pan and set aside. Repeat with remaining chicken pieces.
To the now empty pan, lower heat and add garlic. Stir and cook until soft. Add 2 tbsp flour and mix well. Cook for about 30 seconds. Pour in chicken stock a little at at time, stirring constantly to avoid lumps. Add fresh thyme leaves, 1/2 tsp ground black pepper and salt if necessary as stock maybe salty. Simmer for a minute. Add chicken with juices to sauce, mix well, cover and cook for 5 minutes or until tender. Stir in butter. Add chopped parsley.
While chicken is cooking, heat up a pot with water to cook pasta. When water comes to a boil, add 2 tsp salt and pasta. Stir and cook until tender.
Take pasta out with a slotted pasta fork and put it in the pan with chicken. Mix well.
Mix broccoli with salt, pepper, garlic powder and olive oil.
Heat up a pan and add 1 tbsp vegetable oil. Place broccoli in pan in a single layer and cook 2 minutes on each side until golden brown. Wipe pan, removing any charred bits. Add 1 tbsp oil and cook remaining broccoli.
****Chicken breast can be used instead of thighs - reduce cooking time.