Bring a large pot of salted water to a boil. Add the whole wheat penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.

In the last 3-4 minutes of the pasta cooking time, add the broccoli florets to the boiling water with the pasta. This will blanch the broccoli, making it tender and vibrant. Drain the pasta and broccoli together and set aside.

While the pasta cooks, heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and optional spices like garlic powder or paprika.

Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F).

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

In the same skillet, add a drizzle of olive oil or butter. Toss the cooked pasta and broccoli in the skillet, stirring gently to coat. Add the sliced chicken back to the skillet.

If the dish feels dry, add some of the reserved pasta water a little at a time to achieve your desired consistency.

Adjust the seasoning with more salt, pepper, and any additional spices or herbs like red pepper flakes, Italian seasoning, or freshly grated Parmesan.

Serve warm, garnished with grated Parmesan cheese, fresh parsley, or a squeeze of lemon for extra flavor.