In a large pot, bring salted water to a rolling boil over high heat. Add the penne pasta and cook for 8-10 minutes, stirring occasionally until al dente. Three minutes before the penne is done, add the broccoli florets to the pot. Once cooked, drain the pasta and broccoli, then set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the boneless, skinless chicken breast with salt and pepper, then add it to the skillet. Cook for about 6-7 minutes on each side, until golden brown and cooked through. Transfer the chicken to a cutting board to rest, then slice into bite-sized pieces.

In the same skillet, reduce the heat to low and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned.

Pour in the heavy cream, stirring continuously as it heats. Allow to simmer gently for 2-3 minutes. Gradually stir in the grated Parmesan cheese until it melts completely. Season with additional salt, pepper, and optional Italian seasoning.

Return the drained penne and broccoli to the skillet, mixing well with the creamy sauce. Gently fold in the sliced chicken. Stir for another 1-2 minutes over low heat until warmed through.

Serve the creamy penne in bowls or plates, garnishing with freshly chopped parsley.