In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken with garlic powder, salt, and pepper. Cook for about 5-7 minutes on each side until golden brown and fully cooked through. Remove from heat and let rest.

Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Add the pasta, stirring occasionally. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Prepare the broccoli by adding it to the boiling water during the last 2-3 minutes of cooking the pasta. Drain everything together and set aside to cool slightly.

In a large mixing bowl, combine the warm pasta, diced chicken, and broccoli. Pour in 2 cups of Alfredo sauce and mix gently to ensure everything is well coated.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and pour the pasta mixture into the dish. Sprinkle 1 cup of shredded Parmesan cheese on top.

Bake for 25-30 minutes until the cheese is bubbling and golden brown. Let it rest for about 5 minutes before serving.

Serve the Chicken and Broccoli Alfredo Bake directly from the dish, garnishing with fresh herbs or a sprinkle of black pepper or red pepper flakes if desired.