One-Pan Creamy Chicken and Broccoli Penne

Dice 100 gr Chicken Fillet into bite-sized pieces, cut 75 gr Broccoli into small uniform florets, finely mince 1 clove Garlic, and chop 3 gr Parsley.

Toss the diced chicken in a bowl with 1 tsp Red pepper powder, 1 tsp Oregano dried, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

Heat ¹/₂ tbsp Olive oil extra virgin in a wide, deep skillet over medium-high heat, then sear the seasoned chicken for 4 to 5 minutes until browned, and transfer it to a plate.

Melt 1 tsp Butter in the same skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.

Add dry 75 gr Penne and 180 gr Chicken Broth Cubes to the skillet, bring the liquid to a boil, then reduce the heat to medium-low and simmer for 6 minutes, stirring occasionally.

Add the broccoli florets and seared chicken back into the skillet, stir well, and continue simmering for 4 to 5 minutes until the pasta is al dente and the broccoli is tender-crisp.

Reduce the heat to low, pour in 40 ml Dairy Cooking Cream, gradually stir in 15 gr Parmesan - Grated until melted and velvety, then season with ¹/₄ tbsp Lemon Juice, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

Remove the skillet from heat, let it rest for 1 minute to thicken, then garnish with 5 gr Parmesan - Grated and the chopped fresh parsley before serving.