Preheat your oven to 350°F (175°C) to ensure even cooking.

Boil a large pot of salted water and cook the pasta for about 8-10 minutes until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove from heat.

In the same skillet, add more olive oil if necessary. Sauté the garlic for about 30 seconds, then add the broccoli florets. Cook for an additional 3-4 minutes until vibrant and tender-crisp.

In a large mixing bowl, combine the cooked pasta, chicken, broccoli, heavy cream, Italian seasoning, and half of the Parmesan cheese. Stir until everything is well coated.

Transfer the mixture into a greased baking dish and sprinkle the remaining Parmesan cheese on top.

Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.