1-First: heat 1 tablespoon of olive oil in a large pan over medium heat. Season your 1 ¼ pounds of cubed chicken breasts with 1 ½ to 2 tablespoons of Cajun seasoning, then sear the chicken until it’s browned and cooked through, which takes about 6-8 minutes. Set the chicken aside once it’s done, letting those flavors build.

2-Next: in the same pan, add the 8 ounces of broccoli florets and cook until they start to brown. Add 2 tablespoons of water to steam them briefly until they’re tender but still crisp. Remove the broccoli and set it aside, keeping that pan for more flavor layers.

3-Then: toss in 2 tablespoons of unsalted butter along with the finely diced shallot and 3 minced garlic cloves. Sauté until the shallot is translucent and the garlic is fragrant, about 2 minutes. Pour in 2 cups of chicken stock and 2 cups of heavy whipping cream, then add ½ pound of dried penne rigate. Simmer this mix until the pasta is just under al dente, stirring occasionally to prevent sticking.

4-At this point, stir in the cooked chicken and broccoli, followed by the 2 ounces of freshly grated Parmesan cheese. Let everything simmer together for a few minutes so the sauce thickens slightly and the flavors meld. Finally, mix in 1 tablespoon of finely chopped fresh parsley for a fresh finish, and serve warm with extra Parmesan on top.