Begin by bringing a large pot of salted water to a boil. Add your penne pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta in a colander, shaking off excess water, then set aside while you prepare the rest of the garlic chicken pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add bite-sized pieces of chicken breasts, season them generously with salt and black pepper, and cook for 5-6 minutes. Stir occasionally until the chicken is browned and cooked through, reaching an internal temperature of 165°F.

Once the chicken is cooked, add 4-5 minced garlic cloves to the skillet. Sauté for about 1 minute, stirring frequently, until the garlic becomes fragrant and slightly golden.

Pour in 1 cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow it to simmer for 2-3 minutes.

Add the drained penne pasta into the skillet with the chicken and broth. Toss everything together gently, ensuring the pasta is well coated with the sauce. Stir in ½ cup of grated Parmesan cheese until melted.

Remove the skillet from the heat. Sprinkle chopped fresh parsley over the top. Serve immediately.