Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander, making sure to reserve ½ cup of pasta water for later.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cut your boneless, skinless chicken breasts into bite-sized pieces, seasoning them with salt, pepper, and paprika. Add the seasoned chicken to the hot skillet and sear for 5-6 minutes until golden brown and cooked through, stirring occasionally. Once done, remove the chicken from the skillet and set it aside.

In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add the finely chopped onion and sauté for about 3 minutes until it becomes translucent and fragrant. Stir in the minced garlic and let it cook for another minute, watching closely to prevent burning.

Next, add 2 cups of broccoli florets to the skillet along with a splash of water, then cover with a lid. Steam the broccoli for 3-4 minutes until it turns vibrant green and is tender-crisp.

Lower the heat to medium-low and pour in 1 cup of heavy cream along with ½ cup of chicken broth. Stir the mixture, cooking for 2-3 minutes until it slightly thickens. Gradually incorporate ½ cup of grated Parmesan cheese into the sauce, stirring until melted and creamy.

Return the cooked chicken and the drained penne pasta to the skillet, gently tossing everything to coat in the luscious sauce. Gradually mix in the reserved pasta water, a little at a time, until you reach your desired consistency.

Finally, season your dish with crushed red pepper flakes, salt, and pepper to taste. Plate the creamy broccoli and chicken penne, garnishing with freshly chopped parsley for a burst of color.