**Ingredients:**
– 1 lb penne pasta
– 2 tablespoons olive oil
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups broccoli florets
– 4 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 2 cups heavy cream
– 1 cup chicken broth
– 1 cup freshly grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper, to taste
– 2 tablespoons butter
– Optional: Fresh parsley, chopped, for garnish
**Instructions:**
1. **Cook the Penne:**
– Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
2. **Cook the Chicken:**
– Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken and set aside.
3. **Make the Creamy Sauce:**
– In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chicken broth and heavy cream, bringing it to a gentle simmer.
4. **Add the Cheese:**
– Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Stir in the shredded mozzarella cheese and let it melt completely.
5. **Combine Everything:**
– Add the cooked chicken, penne pasta, and broccoli to the skillet. Toss everything together until well coated with the creamy sauce. Season with salt and pepper to taste.
6. **Serve and Enjoy:**
– Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve warm and enjoy this creamy, comforting dish!
**Pro Tip:**
– Add a pinch of red pepper flakes for a spicy kick, or toss in some crispy bacon bits for extra flavor!
