Creamy Chicken and Broccoli Pasta

Cook 1 pound of your favorite pasta according to package directions. Reserve 1 cup of pasta water before draining.

While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces, and cook until browned and cooked through. Season with salt, black pepper, and 1/2 teaspoon of garlic powder.

Add 1 head of broccoli florets to the skillet and cook until tender-crisp, about 5 minutes.

Stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Bring to a simmer, then reduce heat and cook until the sauce has thickened slightly, about 3 minutes.

Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.

Season with additional salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.