Cook pasta to a firm al dente. Do not rinse – residual heat will bring the noodles to a good toothsome feel while you prepare the sauce.
Meanwhile, heat up the cooking fat and sear the chicken pieces till they’re nice and brown on all edges. Do it in batches, if needed, then remove from the pan.
Pour the alfredo sauce into a pot and gently warm. Bring the pan the chicken was in up to heat and deglaze with the vegetable broth, then stir the fond-filled goodness into the alfredo for a little extra flavor.
Toss the chicken pieces into the sauce and gently stir to assure they’re heated through. Salt and pepper to taste.
To serve: divide the pasta among four plates. Ladle some sauce and chicken over each serving. Sprinkle with oregano.