Creamy Broccoli and Chicken Penne: A Comforting, Hearty Meal

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions, until al dente (slightly firm to the bite). Drain and set aside, reserving about 1/2 cup of pasta cooking water.
Prepare the Chicken:

In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt, pepper, and oregano, and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Cook the Broccoli:

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli florets and cook for 3-4 minutes, until they are tender but still vibrant in color. If using frozen broccoli, cook until heated through.
Make the Creamy Sauce:

Return the cooked chicken to the skillet with the broccoli. Pour in the chicken broth, then add the heavy cream. Stir to combine, bringing the mixture to a simmer. Let the sauce cook for 3-5 minutes, or until it thickens slightly.
Combine Pasta and Sauce:

Add the cooked penne pasta to the skillet, tossing to coat the pasta with the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to thin it out to your desired consistency. Stir in the grated Parmesan cheese and continue to cook for another 2-3 minutes, until the cheese melts and the sauce becomes smooth and creamy.
Serve:

Taste the pasta and adjust the seasoning with salt and pepper if needed. Serve the creamy broccoli and chicken penne in bowls, garnished with fresh parsley or basil for an extra pop of color and flavor.
Serving and Storage Tips: