Instructions
Step 1: Cook the penne pasta according to package instructions, then drain and set aside./nStep 2: Heat olive oil in a large skillet over medium heat and cook the chicken pieces until golden and fully cooked./nStep 3: Add the broccoli florets and cook for 3–4 minutes until slightly tender./nStep 4: Stir in the minced garlic and cook for about 1 minute until fragrant./nStep 5: Pour in the chicken broth and heavy cream, then stir to combine./nStep 6: Add Parmesan cheese, Italian seasoning, salt, and black pepper, stirring until the sauce thickens slightly./nStep 7: Add the cooked pasta to the skillet and toss until fully coated in the sauce./nStep 8: Sprinkle mozzarella cheese on top and let it melt before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce. This dish can be frozen, but the texture of the cream sauce may change slightly upon reheating.
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