How do I avoid overcooked chicken chunks in pastas and soups?

When I watch recipe videos I often see people cook breast chunks in the pan and then add broth and pasta/rice/veggies to the pan with the cooked chicken still in it. When I try this the chicken comes out super overcooked and dry by the time the pasta is done, even when I just try to get a sear on the outside rather than cook it through. I usually have to cook the chicken, take it out of the pan, and add it back once the pasta is done OR cook both separately but that's just more to clean.

Am I cooking it too hot? too long? Do most people do it that way?

bon appetit