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Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden and fully cooked (internal temperature of 165°F/74°C). Remove and set aside.
In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, ensuring no lumps remain.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes if using.
Add the cooked pasta, broccoli, and chicken to the skillet with the sauce. Toss until everything is well-coated and heated through.
Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve warm.