Start by cooking your pasta. In a large pot of salted boiling water, add 8 ounces of pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain and set aside.

While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 1 pound of diced chicken breast. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for about 7-10 minutes, or until it is browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.

In the same skillet, add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.

Add 2 cups of broccoli florets to the skillet. Cook for about 4-5 minutes until the broccoli is vibrant green and just tender. You can add a splash of water to steam it quickly if necessary.

Return the cooked chicken to the skillet. Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir well to combine and let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.

Add in 1 cup of grated Parmesan cheese, stirring continuously until melted and well incorporated into the sauce. If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.

Finally, add the drained pasta to the skillet with the sauce, tossing everything together until the pasta is evenly coated. Adjust seasoning with additional salt and pepper as needed.

Serve hot, garnished with freshly chopped parsley if desired, and enjoy your delicious creamy chicken and broccoli pasta!