Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. In the last minute, add broccoli florets. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season chicken with garlic powder, paprika, Italian seasoning, salt, and pepper. Sauté chicken for 5-6 minutes on each side until golden brown and cooked through.

Add chopped onion to the skillet and sauté for 3-5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.

Sprinkle flour over onions and garlic, whisking continuously for 1 minute. Gradually add chicken stock and milk, whisking until smooth and slightly thickened.

Reduce heat to low, whisk in cream cheese and Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.

Add the drained pasta and broccoli to the sauce, tossing to coat. If too thick, mix in reserved pasta water until desired consistency is reached.

Serve warm, garnished with extra Parmesan and parsley if desired.