1. Begin by boiling the penne pasta according to the package instructions. In the last 2 minutes of the cooking time, add the broccoli florets to the pot. Drain the pasta and broccoli mixture and set it aside.

2. In a large skillet over medium heat, melt the unsalted butter. Add the sliced kielbasa and cook until it’s lightly browned, about 5 minutes, stirring occasionally.

3. Once the kielbasa is seared, stir in the diced onion and minced garlic. Cook for an additional 2-3 minutes, or until the onion is soft and fragrant.

4. In a small bowl, whisk the cornstarch into the whole milk until fully combined. Pour the milk mixture into the skillet and bring it to a simmer. Stir continuously until the sauce thickens, about 3-5 minutes.

5. Reduce the heat to low and gradually mix in the shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth and creamy.

6. Add the cooked pasta and broccoli to the skillet, tossing everything together until the ingredients are evenly coated in the creamy sauce. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot, straight from the skillet.