Chop broccoli into bite-size florets. Set aside. Slice chicken breasts in half horizontally. Season both sides with salt and black pepper.

Heat extra virgin olive oil in a large pot over medium-high heat. Sear the chicken breasts for 5 minutes on each side, or until the internal temperature reaches 165 F. Transfer to a cutting board and slice into ½-inch-thick pieces.

Add unsalted butter and diced onion to pot and toss to coat. Cook until the onion is translucent, about 2 minutes. Add 6 minced garlic and cook until fragrant, 2 minutes. Add 2 white wine and cook until reduced, 2 minutes.

Stir in chicken broth, heavy cream and lightly season with salt and black pepper. Bring to a simmer, add penne and simmer until the pasta is just under al dente, about 13 minutes.

Add the broccoli florets and cook until just tender, 2 minutes. Stir in freshly grated Parmesan cheese until melted. Stir in the chicken and season with salt and black pepper.

Divide the pasta between bowls. Garnish with additional grated Parmesan cheese and chopped fresh parsley.