Bring a large pot of cold water to a boil. Add the broccoli and cook until just about fork tender and bright green, about 10 minutes. Using a slotted spoon, transfer to an ice bath (bowl filled with cold water and ice).

Cover the pot of water that the broccoli cooked in and bring back to a boil. Add the pasta and cook according to the package directions, until al dente. Before draining, reserve about 1 cup of the pasta cooking liquid. Drain and set to the side.

To make the pesto, place the broccoli, basil, garlic, lemon zest, lemon juice, pecans, parmesan, salt, black pepper, and crushed red pepper in a food processor. Process until completely chopped and broken down. While the machine is running, slowly stream in the olive oil. Mixture will be thick. Set aside.

In a medium bowl, combine the chicken, salt, black pepper, granulated onion, granulated garlic, oregano and red pepper until evenly coated. Place a large skillet over medium heat with 1 tablespoon olive oil. Cook two chicken breasts at a time for about 5 to 7 minutes, or until golden brown, flipping over halfway through. Transfer to a plate and add remaining tablespoon of olive oil to the skillet. Cook the remaining two chicken cutlets. Allow to cool about 10 minutes. Cut into strips or shred using two forks.

In a large pot, combine the cooked pasta, broccoli pesto, shredded chicken, reserved pasta cooking liquid, mascarpone, and 1/4 cup parmesan cheese. Toss to evenly combine. Cook on low until heated through. Serve with a topping of cheese, pecans and lemon wedge.