1️⃣ Cook the pasta and broccoli:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. During the last 5 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli in a colander and set aside.

2️⃣ Sauté the aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic, salt, and pepper, cooking for an additional 1 minute until fragrant.

3️⃣ Make the roux:
Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.

4️⃣ Prepare the sauce:
Gradually whisk in the whole milk, stirring continuously until the mixture is smooth. Cook for 2-3 minutes, or until the sauce thickens slightly.

5️⃣ Add the cheese:
Stir in the grated Parmesan cheese and mix until it has melted completely, creating a creamy, smooth sauce.

6️⃣ Combine the pasta:
Add the cooked pasta, broccoli, and diced chicken to the pot with the Parmesan sauce. Stir until everything is evenly coated and warmed through, about 2-3 minutes.

7️⃣ Serve:
Transfer the Chicken and Broccoli Pasta to a serving bowl. Garnish with extra grated Parmesan cheese if desired. Serve hot and enjoy!