Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente—you want a slight bite. Drain, then toss with a splash of olive oil to prevent sticking and set aside.

Pro Tip: Save ½ cup of the pasta water. It can help loosen the sauce if needed.

While the pasta is cooking:

Dice the chicken into even, bite-sized pieces for fast, uniform cooking.

Wash and chop the broccoli florets into manageable, evenly sized pieces.

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the diced chicken and sprinkle with salt, pepper, and Italian seasoning.

Sauté for 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through.

Remove and set aside.

Using the same skillet, pour in ½ cup of chicken broth and bring to a simmer.

Add the broccoli, cover, and let steam for 3–4 minutes until vibrant green and tender-crisp.

Pro Tip: Steaming in the seasoned broth infuses the broccoli with flavor and minimizes cleanup.

Make the Creamy Parmesan Sauce

Once the broccoli is cooked, add minced garlic to the skillet and sauté for about 30 seconds.

Pour in 1 cup of heavy cream, stirring gently.

Add ½ cup of Parmesan cheese, whisking until it melts and thickens.

Simmer for 2–3 minutes, adjusting the heat to low to avoid curdling.

Optional Thickener: If the sauce feels too thin, stir in a slurry of 1 tsp cornstarch + 1 tsp water and whisk until it thickens.

Return the chicken to the pan along with the cooked penne pasta.

Toss everything gently until the pasta is well-coated and the ingredients are evenly distributed.

Taste and adjust seasoning with more salt, pepper, or Parmesan if needed.