Instructions

Cook the Pasta

• Bring a large pot of water to a rolling boil. Add the salt and pasta, then cook according to the package directions until just al dente.
• Before draining, carefully reserve about ½ cup of the pasta water. This starchy water is incredibly useful for adjusting the consistency of the sauce later.
• Drain the pasta and set it aside.
• I always recommend avoiding overcooked pasta in creamy dishes. The pasta will continue to soften slightly when it is tossed with the hot sauce, so al dente pasta gives the finished dish a much better texture.

Prepare and Season the Chicken

• While the pasta is cooking, cut the chicken breasts into bite-sized pieces.
• Season the chicken with salt, black pepper, Italian seasoning, and garlic powder. Toss everything together so the chicken is evenly coated.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken in a single layer. Try not to overcrowd the pan. If the pan is too crowded, the chicken will steam instead of developing that lovely golden color.
• Cook for about 5 to 7 minutes, turning occasionally, until the chicken is cooked through and golden on the outside.
• Remove the chicken from the skillet and place it on a plate.

Cook the Broccoli

• You can cook the broccoli in a few different ways. My favorite method for this recipe is adding it to the pasta pot during the last few minutes of cooking.
• Simply drop the broccoli florets into the boiling pasta water about 3 minutes before the pasta is finished.
• This keeps the broccoli bright green and tender while saving you from washing another pan.
• If you prefer your broccoli with more texture, cook it for only 2 minutes. For softer broccoli, leave it in a little longer.
• Drain the broccoli with the pasta and set everything aside.

Make the Creamy Garlic Sauce

• Reduce the heat under your skillet to medium.
• Add the butter and let it melt. Once melted, add the minced garlic.
• Cook the garlic for about 30 seconds to 1 minute, just until fragrant. Be careful not to burn it because garlic can become bitter very quickly.
• Pour in the heavy cream and stir gently.
• Add the Italian seasoning and black pepper. Let the sauce warm and gently simmer for a few minutes.
• Now add the grated Parmesan cheese a little at a time, stirring continuously.
• The sauce should begin to thicken and become silky.
• If it becomes too thick, add a splash of the reserved pasta water. The starch in the pasta water helps create a smooth sauce while loosening the mixture.
• Add the Pasta, Chicken, and Broccoli
• Return the cooked chicken to the skillet.
• Add the pasta and broccoli, then gently toss everything together.
• This is the moment when the dish really comes alive. The pasta becomes coated in the creamy sauce, the broccoli picks up the garlic and Parmesan flavors, and the chicken adds that hearty, savory bite.
• If the sauce seems too thick, add more pasta water, a tablespoon or two at a time.
• Taste the dish and adjust the seasoning if needed.
• You may want a little extra salt, black pepper, or Parmesan depending on your taste.

Finish and Serve

• Remove the skillet from the heat.
• Sprinkle extra Parmesan cheese over the top and add fresh parsley if desired.
• For a little heat, add a pinch of red pepper flakes.
• Serve immediately while the sauce is warm and crea