Preheat oven to 425. Toss the broccoli with 2 tablespoons olive oil, garlic powder and a bit of salt to taste.
Spread the broccoli out in a single layer in a medium roasting pan. Place in the oven to roast for about 20 minutes until the broccoli turns tender and begins to brown. Remove roasted broccoli from oven and set aside.
As the broccoli roasts, heat 1 tablespoon olive oil on medium heat in skillet. Add the minced garlic and cook for 1 minute.
Add the chicken to the skillet. Cook for about 5 minutes, stirring occasionally, until the chicken begins to turn white on the outside.
Stir the cooking wine and herbs into the chicken. Reduce heat to medium low, cover, and simmer for 5 to 7 minutes more, until the chicken is cooked through. Remove from heat, keeping covered to keep warm until ready to toss with pasta.
Start boiling water for the penne after the broccoli has begun roasting. Add the pasta to boil shortly after adding the chicken to the skillet. Cook pasta according to package instructions, then drain.
Toss the pasta together with the chicken and roasted broccoli. Stir the parmesan cheese, then add salt and pepper to taste. Enjoy with an Italian white wine!