Creamy Chicken and Broccoli Pasta

2. Cook the Chicken

1. Season: Season the chicken strips generously with salt and pepper.
2. Sauté: Heat 1 tablespoon of olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes until it is golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Prepare the Cream Sauce

1. Make Roux: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
2. Thicken: Whisk in the flour and cook for 1 minute (this is the roux).
3. Build Sauce: Slowly whisk in the chicken broth until smooth, scraping up any browned bits from the bottom. Bring to a simmer.
4. Finish Sauce: Reduce the heat to low. Pour in the heavy cream, stir in the Italian seasoning, and bring the sauce back to a very gentle simmer.
5. Add Cheese: Stir in the Parmesan cheese until melted and the sauce is smooth. Taste and adjust salt and pepper. If the sauce is too thick, add a splash of the reserved pasta water.

4. Combine and Serve

1. Combine: Return the cooked pasta, broccoli, and chicken to the skillet with the cream sauce. Toss gently to coat everything evenly.
2. Serve: Serve immediately in bowls, garnished with extra black pepper and chopped parsley or a sprinkle of Parmesan.