Now, let’s get cooking! This is where the magic happens, and I promise it’s easy enough even for those busy weeknights. Here’s how to pull it all together:

1. Bring a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Stir in the broccoli florets and cook for another 3-4 minutes, until they are vibrant and slightly tender. If using frozen broccoli, make sure it’s heated through.
5. Return the cooked chicken to the skillet and pour in the heavy cream. Stir to combine and let it simmer for about 2-3 minutes, allowing the sauce to thicken slightly.
6. Mix in the grated Parmesan cheese, and if the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
7. Finally, toss in the cooked penne pasta, mixing everything until well combined. Adjust seasoning with salt, pepper, and Italian seasoning if desired.
8. Serve hot, garnished with chopped parsley for a pop of color and freshness. Enjoy your family time around the table!