Cooking is a dance, a rhythm that flows from one step to the next. Here’s how to create this comforting dish:

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Add broccoli florets to the same skillet. Sauté for 3-4 minutes until they are vibrant green and slightly tender.
4. Add minced garlic to the broccoli and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly.
6. Stir in the Parmesan cheese, letting it melt into the sauce. Add the lemon zest for a hint of brightness that cuts through the richness of the cream.
7. Return the cooked chicken and pasta to the skillet, tossing everything together until the pasta is well-coated in the creamy sauce. Cook for another 2-3 minutes until heated through.
8. Garnish with fresh parsley before serving for a pop of color and freshness.