1. Bring a large pot of salted water to a boil. Add penne and cook until just shy of al dente. In the last 2 minutes of cooking, add broccoli florets. Drain together and set aside.

2. While pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon of sun-dried tomato oil. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5–7 minutes. Remove and set aside.

3. In the same skillet, add remaining oil and sauté garlic and chopped sun-dried tomatoes over medium heat for 1–2 minutes until fragrant.

4. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese and red pepper flakes (if using). Let sauce bubble for 2–3 minutes until slightly thickened.

5. Return chicken to the skillet, then add cooked pasta and broccoli. Toss everything to coat evenly in the sauce. Let cook another 1–2 minutes.

6. Taste and adjust seasoning with more salt, pepper, or Parmesan if needed.

7. Serve immediately, garnished with more cheese or herbs if desired.