Tuscan Chicken Alfredo with Penne and Fresh Broccoli: A Creamy, Flavor-Packed Comfort Dish

Heat the olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper.
Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Once done, remove the chicken from the skillet, set aside, and slice into thin strips.
Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente, about 9-11 minutes.
Drain the pasta and set aside, reserving a little pasta water for the sauce if needed.
Make the Alfredo Sauce:

In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a simmer, then reduce the heat and let it cook for about 5-6 minutes, allowing the sauce to thicken slightly.
Stir in the Parmesan cheese, mozzarella cheese, and Italian seasoning. Continue stirring until the cheese is melted and the sauce is creamy.
Add the crushed red pepper flakes (if using) for a touch of heat. Season the sauce with salt and pepper to taste.
Combine Everything:

Add the cooked penne pasta and steamed broccoli to the sauce, tossing gently to coat everything in the creamy alfredo sauce.
Add the sliced chicken on top and give it one final toss to combine all the ingredients.
Serve:

Serve the Tuscan Chicken Alfredo in individual bowls or on a large platter. Garnish with freshly chopped basil or parsley for added color and flavor.
Pair with garlic bread or a light side salad for a complete meal.
Serving and Storage Tips: