In a large pot of salted boiling water, cook the pasta until al dente based on package instructions. Drain thoroughly and set aside to keep it warm and ready for the sauce.

In a large skillet over medium-high heat, pour in the olive oil. Season the chicken with salt and pepper, then cook until golden brown on both sides (about 6-7 minutes). Once done, remove it from the skillet and let it rest.

In the same skillet, add the minced garlic followed by the fresh broccoli florets. Sauté for about 3-4 minutes until the broccoli is bright green and slightly tender—this adds a lovely crunch and flavor!

Pour in the heavy cream and continuously stir until it’s heated through. Gradually whisk in the grated Parmesan cheese until fully melted, creating a luxuriously creamy sauce.

Return the cooked chicken to the skillet along with the drained pasta. Gently toss it all together, ensuring each piece is beautifully coated in that rich sauce.

Plate the Chicken and Broccoli Pasta generously. If desired, sprinkle extra Parmesan on top for added flavor and zest!