Preheat your oven to 375°F and generously grease a 9x13-inch baking dish with butter or cooking spray. Season both sides of chicken breasts with salt, pepper, and garlic powder.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then cut into bite-sized pieces.

While chicken cooks, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente (usually 1-2 minutes less than package suggests). Drain well and set aside.

In the same pot, bring 2 cups of water to a boil. Add broccoli florets and blanch for 3-4 minutes until bright green and slightly tender. Drain immediately and run under cold water to stop cooking.

In a large mixing bowl, combine the cooked pasta, blanched broccoli, cut chicken, and Alfredo sauce. Stir gently until everything is evenly coated with sauce.

Transfer mixture to prepared 9x13-inch baking dish, spreading evenly. Sprinkle shredded Parmesan cheese generously over the top in an even layer.

Bake for 25-30 minutes until casserole is bubbly around edges and cheese develops a golden-brown crust. Let rest for 5 minutes before serving so sauce thickens slightly.