Bring a large pot of salted water to a boil.

Add the penne pasta and cook until al dente, following the package instructions.

About two minutes before the pasta is done, add the broccoli florets to the boiling water. This will blanch the broccoli, giving it a vibrant color and preserving its crunchiness. Drain both pasta and broccoli and set aside.

In a pan with high sides, heat olive oil and butter over medium-high heat.

Add the chopped chicken and sprinkle with garlic powder, Italian seasoning, paprika, salt, and pepper.

Saute the chicken until it turns a light golden color. Push the chicken to the edge of the pan to create space in the center.

In the center of the pan, add the finely chopped onion and minced garlic.

Season with a pinch of salt and cracked black pepper.

Saute until the onion is translucent and the garlic is fragrant.

Combine the sauteed chicken with the onion and garlic mixture.

Pour in the heavy cream and bring the mixture to a gentle boil.

Stir in the pesto to infuse the sauce with its vibrant flavor.

Gradually sprinkle in the grated Pecorino Romano Cheese while stirring constantly.

Allow the sauce to simmer on low heat until it thickens to your desired consistency.Add more alt and pepper if needed.

Add the cooked penne pasta and blanched broccoli to the creamy sauce.

Gently toss everything together to coat the pasta and broccoli evenly with the luscious sauce.