**Cook the Pasta:** Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Add the broccoli florets to the pot during the last 2–3 minutes of cooking. Drain and set aside.
**Cook the Chicken:** Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
**Sauté the Garlic:** In the same skillet, add a little more olive oil if needed. Sauté the minced garlic over medium heat for about 1 minute, until fragrant.
**Make the Sauce:** Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes if using. Bring the mixture to a simmer and let it thicken slightly, about 3–4 minutes.
**Combine Ingredients:** Add the cooked pasta, broccoli, and chicken back to the skillet. Toss everything together until well coated in the sauce. Cook for 2–3 minutes to warm through.
**Serve:** Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley and extra Parmesan cheese before serving.
