Start by measuring out the penne pasta, roughly 8 ounces, and set it aside. Chop one head of fresh broccoli into bite-sized florets, and flake 2 cooked salmon fillets into chunky pieces. Gather your other essentials, including olive oil, heavy cream, Parmesan cheese, garlic powder, salt, and pepper.

In a large pot, bring salted water to a vigorous boil over high heat. Carefully add the penne pasta and cook it according to package directions, usually around 8 to 10 minutes, until al dente. Stir occasionally to prevent sticking, then drain the pasta and reserve about ½ cup of cooking water for later use.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped broccoli and sauté it for about 4-5 minutes until the florets are bright green and slightly tender but still crisp. Once done, remove the broccoli and set it aside in a bowl.

In the same skillet, add the flaked salmon, seasoning it with garlic powder, salt, and pepper. Cook for about 4-5 minutes, gently stirring to warm the salmon through and slightly crisp the edges.

Return the cooked penne pasta and broccoli to the skillet with the salmon. Pour in 1 cup of heavy cream and stir to combine everything thoroughly over low heat. Allow the mixture to simmer for about 2-3 minutes until it begins to thicken.

If the sauce is too thick, gradually stir in the reserved pasta water, a few tablespoons at a time, until you reach your desired creaminess.

Once combined and heated through, remove the skillet from heat. Serve the Creamy Salmon Broccoli Pasta in wide bowls, garnishing with freshly grated Parmesan cheese and chopped herbs, like parsley.