Creamy Chicken and Broccoli Pasta: A Delicious Comfort Food Classic

Cook the rigatoni (or your pasta of choice) according to the package instructions in salted water. Drain the pasta, reserving about 1/2 cup of pasta water for later use. Set the pasta aside.
Prepare the Chicken:

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts and season with salt, pepper, and Italian seasoning. Cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and browned. Remove the chicken from the skillet and set it aside.
Cook the Broccoli:

In the same skillet, add a little more oil if needed and toss in the broccoli florets. Sauté for 2-3 minutes, just until the broccoli starts to soften. You can cover the skillet for a minute or two to steam the broccoli and speed up the cooking process.
Make the Creamy Sauce:

Add the minced garlic to the skillet with the broccoli and cook for another 30 seconds, until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for 3-4 minutes until the sauce thickens slightly.
Combine Everything:

Stir in the grated Parmesan cheese and continue to simmer for another 2-3 minutes until the cheese melts and the sauce is smooth.
Add the cooked chicken and pasta to the skillet. Toss everything together until the pasta is well-coated in the creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Serve:

Garnish the creamy chicken and broccoli pasta with freshly chopped parsley and additional grated Parmesan, if desired. Serve immediately and enjoy!
Serving and Storage Tips: