Heat your cast iron skillet over medium heat for 5 minutes. Season your chicken with kosher salt.
When the pan is warm, add the ghee. Cook the chicken breast (skin side DOWN if they have skin) for 5-7 minutes per side, until they have an internal temperature of 165ºF. Transfer to a plate to rest.
Reduce the heat in your skillet to low. Add 1.5 cups of the cauliflower alfredo sauce to the same skillet, and gently cook it for 2 minutes, stirring occasionally. Add in the hearts of palm pasta, and toss to coat. Cook another few minutes until the pasta is warm. If the sauce gets too thick, add more broth or water to thin it to desired consistency.
Slice the chicken breasts.
Serve the pasta warm, topped with the sliced chicken and fresh herbs.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.