1. Bring a large pot of salted water to a boil. Cook 12 oz penne pasta according to package directions, adding 3 cups broccoli florets during the last 2 minutes. Drain and set aside.

2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 1 lb chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Italian seasoning. Sear chicken until golden and cooked through, about 5-7 minutes per side. Remove chicken, let rest 5 minutes, then slice.

3. In the same skillet, reduce heat to medium and add 2 tablespoons butter. Add 3 cloves garlic and sauté 1 minute until fragrant.

4. Pour in 1 cup chicken broth, scraping up browned bits. Simmer 2 minutes.

5. Stir in 1 cup heavy cream. Bring to a gentle simmer, then stir in 1 cup freshly grated Parmesan cheese until melted and smooth.

6. Add drained penne and broccoli to the sauce. Toss to coat evenly.

7. Return sliced chicken to the skillet. Simmer everything together for 1-2 minutes until heated through. Taste and adjust seasoning with remaining salt and pepper as needed.

8. Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.