Chicken; Broccoli; Pasta in a Light Cream Sauce

I love pasta...and cream sauces but I'm trying to eat a little healthier.  I found a recipe for shrimp in a light cream sauce but wanted to use up chicken that I defrosted.  I swapped the shrimp for chicken.  The recipe is based on this one but I also subbed shallot for green onion (because I'm not a fan of green onions!).  This turned out really good and I'm definitely going to make it again!

Ingredients:
6 oz. uncooked egg noodles (I used rigatoni)
1 lb. peeled and deveined shrimp (I subbed this for chicken)
2 tblsp. butter
2 garlic cloves, minced
1/2 cup finely chopped green onions (about 2-3)  (I subbed 1/2 of a shallot)
1/2 cup fat-free half-and-half
1/2 cup shaved or grated Parmesan cheese
salt and pepper to taste

Directions:
Cook noodles according to package directions.
Pat the shrimp dry with paper towels. Place a large skillet over medium heat. Add the garlic and saute for a minute or two. Add the shrimp and green onions. Cook 5 minutes, stirring frequently, or until shrimp is done.
Add half-and-half and Parmesan cheese. Stir until cheese is melted.
Add noodles, salt and pepper. Stir together to coat the noodles well.