In a large pan of boiling water, add the gluten free fusilli pasta and broccoli (you can steam the broccoli on top or boil in the pan).
In a separate large frying pan, fry the chicken strips in garlic-infused oil.
In a third saucepan, add the butter, cream, chicken stock, milk and flour and stir while it heats. Season well.
Once the chicken is cooked through, remove it from the pan and chop into small chunks.
As the sauce thickens, add the parmesan.
Place the chicken pieces back into the large frying pan with the pasta and broccoli, then stir in the sauce.
Sprinkle with finely chopped parsley and serve.