Start the water for the pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook).

One minute shy of when you want to pull the pasta, add the broccoli to cook in the water. Reserve1 cup of the cooking liquid just in case the sauce is too thick. Drain and set aside.

As the pasta is cooking, make the chicken. Heat a large skillet over medium heat with 2 Tablespoons of oil.

Place the flour in a small dish or plate and season with the dried rosemary, salt, and black pepper.

Lightly dredge the chicken in the flour to fully coat. Shake off excess flour. When the skillet and oil are hot, add the chicken. Cook approximately 5 minutes per side until browned and the chicken is cooked through. Set the chicken aside.

Make the sauce (I like to use the now empty pasta pot). Melt the butter in the pot over medium heat.

Once melted, add the minced garlic cloves and garlic powder. Cook until fragrant, approximately 30 seconds.

Add the flour and stir to incorporate until there is no dry flour.

Whisk in the chicken stock, white wine, and heavy cream. Add the red pepper flakes, dried parsley, and salt. Simmer for 10 minutes over medium low, stirring occasionally.

Add the Parmesan and stir until melted. Season to taste with salt and pepper.

In the large pot combine the pasta, broccoli, and sauce. Add some of the reserved pasta water if desired or needed to thin out the sauce.

Cut the chicken to put on top or mix in. Or you can serve the chicken whole alongside the pasta. Serve immediately.