1. Bring a large pot of salted water to a boil. Cook bow tie pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.

2. While the pasta cooks, season the chicken breasts with salt and pepper on both sides.

3. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until golden and cooked through (internal temp of 165°F). Remove from pan and let rest for 5 minutes, then slice into thin strips.

4. In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing for 1–2 minutes until fragrant.

5. Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and smooth.

6. If using broccoli, steam or blanch it until tender, then add it to the skillet.

7. Add cooked pasta and sliced chicken to the sauce, tossing to coat. Add reserved pasta water a little at a time if the sauce needs thinning.

8. Taste and adjust seasoning with salt and pepper.

Serve hot, garnished with fresh parsley and extra Parmesan if desired.