Heat the olive oil in a large skillet over medium heat.
Add broccoli and cook for 5–7 minutes until tender-crisp (add a splash of water and cover if needed).
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the shredded chicken and mix well.
Reduce the heat and stir in cream cheese and almond milk until smooth and creamy.
Add Parmesan, Italian seasoning, salt, and pepper. Stir until fully combined.
Simmer for 2–3 minutes until heated through and slightly thickened. Serve hot and enjoy!