Preparation Steps

• Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 9-11 minutes, following the package directions.
• 2-3 minutes before the pasta is done, add broccoli florets to the pot. Cook together until broccoli is bright green and tender. Drain pasta and broccoli in a colander and set aside.
• While pasta cooks, heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, season with 0.5 teaspoon salt and black pepper, and cook for 10-12 minutes until golden brown and cooked through. Remove chicken and set aside.
• Reduce skillet heat to medium. Add butter and minced garlic, cooking for 30-45 seconds until fragrant. Stir in flour, remaining 0.5 teaspoon salt, and garlic powder. Whisk constantly for 30-45 seconds until mixture is pale golden and smooth.
• Slowly whisk in whole milk and heavy cream, continuing to whisk until no lumps remain. Bring sauce to a boil, then simmer for 2 minutes until thickened.
• Whisk in grated parmesan cheese and cook for an additional 1 minute. Stir often to prevent burning.
• Turn off heat and add the cooked penne pasta, broccoli, and chicken to the sauce. Stir gently to coat everything evenly with the Alfredo sauce before serving.