Instructions:
step 1 Cook pasta according to package instructions in a large pot of salted boiling water. Add broccoli florets during the last 2-3 minutes of cooking. Drain and set aside.
step 2 While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
step 3 In the same skillet, melt butter over medium heat. Add garlic and sauté for about 1 minute until fragrant.
step 4 Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes.
step 5 Stir in Parmesan cheese, Italian seasoning, and red pepper flakes if using. Season with salt and pepper to taste.
step 6 Return cooked chicken and drained pasta with broccoli to the skillet. Toss to coat everything evenly in the sauce.
step 7 Let simmer for 2-3 minutes, then serve warm with extra Parmesan on top if desired.
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 cream to loosen the sauce if needed.
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