Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and season with Cajun seasoning, salt, and pepper. Cook for 4-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet and slice into bite-sized pieces.

Cook penne pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Place broccoli florets in a steamer basket over simmering water. Cover and steam for 5-7 minutes, or until tender but crisp. Set aside.

Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds. Pour in the white cooking wine and cook until reduced by half, about 2-3 minutes. Whisk in the heavy whipping cream and cook for 3-5 minutes, until the sauce begins to thicken. Stir in Parmesan cheese, salt, and pepper, whisking until smooth.

In a large pot or mixing bowl, combine the cooked pasta, steamed broccoli, and sliced chicken. Pour the Alfredo sauce over the mixture and toss to coat evenly. Add a splash of reserved pasta water if the sauce is too thick.

Serve hot, garnished with additional Parmesan cheese or freshly chopped parsley if desired. Enjoy!