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Fill a large saucepan with water and bring to the boil over high heat.
In a medium bowl, toss the diced chicken with 1.5 tsp olive oil, mixed dried herbs, garlic powder, salt and black pepper.
Add the penne to the boiling water and cook for 8–10 minutes until al dente.
In the last 3 minutes of cooking, add the broccoli florets to the pan to cook with the pasta.
Drain the pasta and broccoli, reserving about 100 ml of the cooking water.
Heat the remaining 1.5 tsp olive oil in a large frying pan over medium–high heat.
Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
Reduce the heat to medium, add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken stock and scrape up any bits from the base of the pan, then simmer for about 1 minute.
Return the chicken, pasta and broccoli to the pan and toss to combine.
Stir in the Parmesan and add a splash of the reserved cooking water if you need to loosen the sauce.
Taste and adjust the seasoning, then serve immediately with extra Parmesan to sprinkle on top.