1. Season the cubed chicken with Cajun seasoning, salt, and pepper.

2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.

3. Add chicken in a single layer and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.

4. Reduce heat to medium, melt butter in the same pan, and add minced garlic. Sauté for 30–45 seconds.

5. Pour in heavy cream and milk, then stir well to combine.

6. Add uncooked pasta to the pan, stir, and bring to a simmer. Cover and cook for 10–12 minutes, stirring occasionally.

7. Add broccoli florets during the last 5 minutes of pasta cooking time.

8. Once pasta is al dente, lower heat and stir in Parmesan until melted.

9. Return chicken to the pot and combine gently. Add a splash of pasta water if sauce is too thick.

10. Adjust seasoning, garnish with parsley, and serve hot.