Directions:
Boil the penne in salted water until al dente. Add the broccoli during the last 3 minutes, save ¼ to ½ cup of the cooking water, then drain everything together.
Coat the chicken with the Italian seasoning, garlic powder, onion powder, smoked paprika, red pepper flakes, salt, and black pepper.
Warm the olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, turning as needed, until browned and fully cooked. Move it to a plate.
Add the garlic to the same skillet and stir for about 30 seconds. Pour in the heavy cream and chicken broth, then blend in the cream cheese.
Lower the heat and add the mozzarella in small handfuls. Follow with the Parmesan, stirring until the sauce is fully melted.
Mix in the sun-dried tomatoes and lemon juice. Use a little reserved pasta water if the sauce needs a looser texture.
Add the chicken, penne, and broccoli to the skillet. Fold gently until the sauce reaches every piece of pasta and broccoli.
Let everything warm together for another minute, then scatter the parsley over the top before serving.
Cooking Time: 35 minutes | Servings: 6 | Calories: 840 per serving
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