Begin by boiling a large pot of salted water.

Once the water is boiling, add the pasta and broccoli florets. Cook them together according to the pasta package instructions for about 8-10 minutes.

After cooking, drain the pasta and broccoli in a colander.

In a skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper, cooking until browned and cooked through, about 5-7 minutes.

Add minced garlic to the skillet with the chicken and sauté for about 1 minute.

Pour in the heavy cream and bring it to a gentle simmer.

Stir in the grated Parmesan cheese, mixing until the cheese melts and the sauce thickens.

Add the drained pasta and broccoli to the skillet, tossing well to coat everything in the sauce.