In a large pot, bring salted water to a boil and add the chosen pasta. Cook according to package instructions until al dente. Reserve one cup of pasta water before draining and then set the pasta aside.

In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning it well with salt and pepper. Cook until browned and cooked through, around 5-7 minutes.

Once the chicken is cooked, stir in the minced garlic, cooking for an additional 1-2 minutes until fragrant. Make sure not to burn the garlic as it can become bitter.

Toss in the broccoli florets and cook for another 3-4 minutes, until they are tender yet crisp.

Add the drained pasta to the skillet and stir well to combine. Pour in the grated Parmesan cheese little by little and mix thoroughly.

If the mixture appears dry, gradually add the reserved pasta water until you reach your desired creaminess.

Taste and adjust the seasoning with salt and pepper if needed. Serve immediately, garnished with fresh parsley if desired.