Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. About 2-3 minutes before the pasta is done, add the broccoli florets to the pot. Drain the pasta and broccoli together and set aside.

Cook the Chicken:

• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt, pepper, and Italian seasoning.
• Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Make the Sauce:

• In the same skillet, add the diced onion and sauté for 2-3 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
• Pour in the heavy cream and chicken broth. Stir to combine and bring the mixture to a simmer. Allow it to simmer for 3-4 minutes until the sauce slightly thickens.

Combine Everything:

• Add the cooked chicken back into the skillet along with the drained pasta and broccoli.
• Stir in the grated Parmesan cheese and mix until the cheese is melted and the sauce is creamy and well-coated. Adjust the seasoning with salt and pepper to taste.

Serve:

• Serve the chicken and broccoli pasta immediately, garnished with fresh parsley and extra Parmesan cheese if desired.