### Instructions
1. Cook the pasta according to package directions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Add broccoli florets to the same skillet. If the skillet is dry, add a small splash of water (1-2 tablespoons). Cover and steam for 3-5 minutes, or until tender-crisp. Remove broccoli from the skillet and set aside with the chicken.
4. In the same skillet (no need to clean), add whole milk, softened cream cheese, minced garlic, and Italian seasoning. Whisk continuously over medium-low heat until the cream cheese is fully melted and the sauce is smooth and slightly thickened. This will take about 3-5 minutes.
5. Stir in the 1/4 cup of grated Parmesan cheese until melted and fully incorporated into the sauce.
6. Return the cooked chicken and broccoli to the skillet with the sauce. Stir to coat everything evenly.
7. Add the cooked pasta to the skillet with the chicken, broccoli, and sauce. Toss gently to combine, ensuring all the pasta is coated in the creamy sauce.
8. Season with salt and black pepper to taste.
9. Serve immediately, garnished with extra grated Parmesan cheese if desired.
### Short Tips
* For an even creamier sauce, use a hand immersion blender to smooth out your sauce before adding chicken and broccoli.
* Don’t overcook your broccoli! It should still have a slight bite for the best texture.
* Feel free to add other vegetables like spinach or mushrooms for extra nutrients and flavor.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or chicken broth to maintain creaminess.
