Boil water and cook pasta according to package instructions. Save ⅓ cup pasta water.
Season the chopped chicken with 1 tsp each of salt, pepper, garlic powder, oregano, and onion powder.
Heat 1 tsp olive oil in a pan and cook the seasoned chicken until no longer pink.
In the same pan, melt 1 tsp butter and sauté the minced garlic and chopped onion.
Add the finely chopped broccoli and ½ tsp salt. Sauté until broccoli is tender.
Pour in 1 & ½ cup milk and add the light cream cheese. Stir until the cheese is melted and the sauce is creamy.
Add the cooked pasta and the ⅓ cup saved pasta water. Stir to combine.
Finally, stir in the ⅓ cup light mozzarella cheese.
Serve hot, optionally topped with chili flakes.