Season both sides of the chicken breasts with garlic powder, onion powder, basil, oregano, salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side or until browned and cooked through. Remove from skillet and set aside.
Make Tuscan Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant.
Stir in sun-dried tomatoes and chicken broth and cook for 2 minutes more.

Pour in heavy cream and bring to a boil. Let sauce thicken for 3 to 4 minutes, then stir in Parmesan cheese. Season with salt and pepper to taste.
Slice the cooked chicken and return to the pan, letting it absorb the sauce.
Cook the Penne and Broccoli:
While the chicken is cooking, cook the penne pasta according to package directions. During the last 3 minutes of cooking, add the broccoli florets to the pasta cooking water and blanch.
Drain the pasta and broccoli and set aside.
Make the Alfredo Sauce:
In a separate large saucepan, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes.
Pour in the heavy cream and bring to a boil. Cook for 3 to 4 minutes, until the cream thickens slightly.
Stir in the Parmesan cheese, then season with salt and pepper to taste.
Combine Everything:
Add the cooked penne and broccoli to the creamy Alfredo sauce. Toss to coat.
Plate the pasta and top with sliced ​​Tuscan chicken and sauce. Garnish with fresh parsley if desired.
Tips for success:
For added flavor, marinate chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
Use fresh Parmesan cheese for a smoother, creamier sauce.
If sauce becomes too thick, add a little milk or chicken broth to achieve desired consistency.
Recommendations:
Serve with garlic bread or a fresh green salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition (per serving, approximately 4 servings):
Calories: ~650
Protein: 38 g
Fat: 34 g
Carbohydrates: 52 g
Fiber: 4g
Sugar: 6g
Sodium: 800 mg
Enjoy this comforting and flavorful Tuscan Chicken with Creamy Broccoli Penne Alfredo for a delicious meal that will transport you to the heart of Italy!