Heat 2 tablespoons olive oil in a large pot over medium-high heat.

Season 1 pound boneless, skinless chicken breasts cut into bite-sized pieces with salt and pepper to taste.

Add the chicken to the pot and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pot and set aside.

In the same pot, add 1 tablespoon minced garlic and sauté for 1 minute until fragrant.

Pour in 2½ cups chicken broth and 1 cup heavy cream (or whole milk). Bring the mixture to a boil.

Add 8 ounces uncooked pasta and stir. Cook for about 8 minutes, stirring occasionally.

Add 2 cups broccoli florets, cover, and cook for an additional 3–4 minutes until the pasta is al dente and the broccoli is tender.

Return the cooked chicken to the pot.

Stir in 1 cup grated Parmesan cheese until melted and fully incorporated. If the sauce is too thick, add a little extra broth or cream until it reaches your desired consistency.

Taste and adjust with additional salt and pepper if needed.

Serve hot and garnish with red pepper flakes, lemon zest, or fresh herbs if desired. Enjoy!