Heck, you shouldn’t even be dumping all of your pasta water! It can be reserved to add starchy goodness to your sauce. I haven’t done pasta in broth before but I’m sure the same principal applies.
Pappardelle pasta with herbs and mushrooms:
Put on some pasta to boil. Slice up a whole lot of mushrooms. Like, about a pound for two servings, and ideally a few different kinds (cremini, shiitake, oyster, etc.) Saute them in olive oil, sprinkling on a little salt.
Add in 3-4 cloves of sliced garlic and a teaspoon or two each of fresh rosemary and red pepper flakes. Cook these with the mushrooms for a minute or two until the garlic starts to get soft, then add in half a cup of chicken broth and let it simmer. When the pasta is not quite done, drain the water and add it to the pan, along with some chopped Italian parsley. Toss well; the pasta should absorb the rest of the broth as it cooks. Serve with your cheese of choice.