Preheat your oven to 400°F (200°C).
In a bowl, whisk together honey and Dijon mustard.
Place the chicken breasts in a baking dish and pour half of the honey mustard mixture over the top, coating well.
Bake the chicken for 25-30 minutes, until cooked through and golden brown.
Meanwhile, bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente.
Add broccoli florets to the pasta for the last 3-4 minutes of cooking.
Drain the pasta and broccoli, then return to the pot.
Stir in the shredded cheddar cheese and a splash of olive oil until melted and creamy.
Remove the chicken from the oven and let it rest for a few minutes before slicing it into strips.
Serve the sliced chicken over the creamy pasta and drizzle the remaining honey mustard sauce on top.
