Preheat oven to 350˚F.
Chop broccoli florets into bite sized pieces.
Cook pasta in an oversized pot, per package directions. 2 minutes before draining, add the broccoli to the boiling water. Drain pasta and broccoli.
Combine pasta and broccoli with alfredo sauce, garlic powder, Italian seasonings, salt, and pepper. Stir in diced chicken and transfer to a casserole dish.
Cover with mozzarella and parmesan cheeses and then bake for 20-30 minutes or until the cheese is melted. Serve warm.
