1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
4. Add the broccoli florets to the skillet and sauté for 3-4 minutes until they are bright green and tender-crisp.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes until slightly thickened.
6. Return the cooked chicken to the skillet, along with the drained penne. Toss everything together to coat the pasta and chicken in the sauce.
7. Stir in the Parmesan cheese and lemon juice, adjusting the seasoning with additional salt and pepper if needed.
8. Garnish with fresh parsley before serving.

This recipe has a special place in my heart not only for its flavors but for the memories it evokes. Each stir of the sauce takes me back to those vibrant markets in Spain where I first tasted the perfect balance of garlic and cream.