Cook the Pasta:
Cook the penne pasta according to package instructions. Drain and set aside.
Cook the Chicken:
In a large skillet, heat the olive oil over medium heat.
Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
Cook the Broccoli:
In the same skillet, add the broccoli florets and cook for about 3 minutes until they are slightly tender.
Make the Sauce:
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour in the heavy cream and tomato sauce, stirring to combine.
Stir in the grated Parmesan cheese, dried basil, and dried oregano.
Season with salt and pepper to taste.
Combine Everything:
Return the cooked chicken to the skillet and mix until well coated with the sauce.
Add the cooked penne pasta and broccoli, tossing to combine everything evenly.
Serve:
Serve the creamy tomato chicken and broccoli penne hot, garnished with fresh basil or parsley if desired.
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