Chop chicken into small bite sized pieces.
1 pound boneless skinless chicken breasts
Heat olive oil in a 4.5 qt deep pot on medium heat.
1 Tablespoon olive oil
Add chicken, oregano, garlic, salt, and pepper, and cook until chicken is no longer pink, about 3-4 minutes.
1 teaspoon salt, 1 teaspoon dried oregano, 3 grated garlic cloves, 1/2 teaspoon pepper
Stir in uncooked pasta and broth, bring to a boil, cover, and reduce the heat to medium low.
1 pound uncooked rotini or similar shape, 4 cups low-sodium chicken broth
Cook for 8-10 minutes, stirring half way through. Cook until pasta is al dente.
Add cream, parmesan, and steamed broccoli.
1 cup heavy cream, 1 cup shredded parmesan cheese, 2 cups broccoli florets
Mix all ingredients together until it is nice and creamy.
Garnish with parmesan cheese and fresh Italian parsley.