Cook pasta al dente in generously salted water according to package directions. Add the broccoli florets to the pasta during the last minute of cooking. Drain and set aside.

While the pasta is cooking, heat a large pan on medium heat. Add the olive oil to pan. Season chicken breasts with garlic powder, paprika, Italian seasoning, salt, and pepper. Add to the pan and cook for 5-6 minutes per side or until cooked through. Remove from pan, cool for 5 minutes then slice or dice.

To the same pan (do not rinse), add 1 tablespoon olive oil and minced onion. Cook onion down for 3-5 minutes then add in the garlic and sauté for about 30 seconds or until garlic begins to turn golden.

Whisk in the flour until lightly toasted, about 30 seconds then gradually whisk in chicken stock and milk, whisking constantly, until incorporated.

Bring the mixture to a simmer and whisk in the cream cheese and parmesan until lump free. Season generously with salt and pepper as desired.

Add cooked drained pasta and broccoli to the sauce. Top with cooked chicken breasts. Toss to combine or serve chicken on top. Top with more parmesan cheese or parsley, if desired.