Chop chicken into bite-sized pieces and mince the garlic.

Cook the pasta in salted boiling water according to package instructions until al dente; reserve 1 cup of pasta water before draining.

In a large skillet over medium heat, add olive oil and sauté seasoned chicken until golden brown (6-8 minutes). Add garlic during the last minute.

Stir in broccoli florets with the chicken and cook until bright green and tender-crisp (2-3 minutes).

Reduce heat to low; pour in heavy cream while stirring continuously. Gradually add Parmesan cheese until melted.

Combine drained pasta with the chicken-broccoli mixture; add reserved pasta water as needed for desired creaminess.