In a large pot of salted water, cook the pasta as per instructions, to al dente texture. When straining the pasta, make sure to reserve ¼-½ cups of the pasta water for the sauce.

Place a sieve or a steamer basket over the pasta pot and add the broccoli florets. Cover with a lid and steam for 6-7 minutes. Set side. Alternatively, pre-cook the broccoli by blanching it in a pot of boiling water for 1-2 minutes, then drain and place in icy cold water to retain its vibrant green color. Strain and set aside.

Cut chicken in 4 strips and season with a little salt and pepper. Pan-fry in a little olive oil over medium-high heat for 4-5 minutes each side, until golden brown. Remove to a cutting board and rest for a few minutes. Then, slice the chicken into bite-size pieces.

Using the pan from the chicken, melt the butter and garlic and cook for 1.5 minutes over medium heat, stirring frequently, until fragrant. Be careful not to burn the garlic.

Pour in the cream and add the Parmesan cheese. Heat through and cook for about 4 minutes over medium heat, stirring frequently. It will simmer and bubble away gently and the sauce should thicken enough to leave a coating on the spatula.

Taste and add pepper and salt, adjusting the amount to your taste. Remember that the Parmesan cheese is already salty, so you may not need to add too much additional salt.

Combine the dish. Add the sliced chicken, pre-cooked broccoli and penne pasta. Add about ¼ cup of the pasta water and toss everything through the sauce until well coated.

Garnish with extra Parmesan and parsley.