Boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside.
In a separate pot, steam the broccoli florets until tender (about 3-5 minutes). Set aside.
In a large skillet, heat olive oil over medium heat.
Add sliced chicken breast and sauté until browned, about 5-7 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Pour in the heavy cream, stirring to combine.
Add grated Parmesan cheese, stirring until melted and creamy.
Season with salt, pepper, and Italian seasoning.
Add the cooked pasta and broccoli to the skillet, tossing to coat.
Serve hot, garnished with additional Parmesan if desired.