1-First, begin by cooking the pasta in salted boiling water until al dente, as this sets the foundation for the dish. While the pasta boils, sauté the broccoli in 1 tablespoon of olive oil with a bit of salt and pepper for about 4 minutes, then add ¼ cup water to steam it until it’s crisp-tender. This step keeps the broccoli vibrant and adds a nice crunch to balance the creamy elements.

2-Next, remove the broccoli from the skillet and use the remaining 1 tablespoon of olive oil to cook the chicken. Cut the chicken into 1-inch cubes and cook until it’s golden and fully done, which usually takes a few minutes over medium heat. This ensures the chicken stays juicy and flavorful, absorbing the seasonings perfectly.

3-Then, in the same skillet, melt the 4 tablespoons of butter and cook the 3 minced garlic cloves until fragrant. Add the 2 cups of heavy cream and 1 cup of grated parmesan cheese, heating gently until the mixture just starts to bubble. This creates the signature creamy sauce that ties everything together.

4-Combine the drained pasta with the sauce, then mix in the cooked chicken and broccoli, tossing everything to coat evenly. If the sauce seems too thick, adjust it with some reserved pasta water for the ideal consistency. Finally, serve it warm with extra parmesan cheese as a garnish for that finishing touch.