Cook the penne pasta in abundant salted boiling water until al dente, following the package instructions. Once tender yet firm, drain thoroughly and set aside.

In a large skillet over medium heat, warm the extra virgin olive oil.

Add the sliced chicken breast, seasoning it evenly with salt, black pepper, and paprika. Sauté until the chicken pieces become golden brown and fully cooked through.

Once the chicken is cooked, incorporate the minced garlic into the skillet. Sauté for an additional minute, stirring continuously until the garlic becomes aromatic.

Pour in the heavy cream and allow the mixture to gently simmer, then fold in the grated Parmesan cheese, stirring until it completely melts and the sauce achieves a rich and smooth consistency.

Next, add the broccoli florets and the reserved penne to the skillet. Toss everything together thoroughly so that all components are well coated with the creamy sauce. Continue cooking just until the broccoli turns bright green.

Finally, scatter freshly chopped parsley over the dish just before serving. Enjoy while hot!