Tuscan Chicken with Creamy Broccoli Alfredo Penne

Season the chicken breasts with salt, pepper, and 1/2 teaspoon Italian seasoning.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Sear the chicken for 5-7 minutes per side until golden brown and fully cooked (internal temperature 165°F).
Remove from the pan and let it rest before slicing.
Make the Alfredo Sauce:

In the same pan, reduce heat to medium and pour in heavy cream.
Stir in garlic powder, remaining Italian seasoning, Parmesan, and mozzarella cheese.
Cook for 2-3 minutes, stirring constantly until the sauce thickens.
Add salt and pepper to taste.
Combine the Pasta & Broccoli:

Toss the cooked penne pasta and steamed broccoli into the sauce.
Stir well until everything is coated in the creamy Alfredo sauce.
Assemble the Dish:

Slice the rested chicken breasts and place them on top of the pasta.
Garnish with extra Parmesan and fresh basil (optional).
Serving and Storage Tips: