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Cook pasta in salted water one minute shy of al dente according to package instructions. Last 2 minutes of cooking, stir in broccoli florets. Drain and set aside.
In a bowl, toss chicken with paprika, garlic powder, onion powder, and salt and pepper. Heat olive oil in a large sauté pan over medium-high heat and cook chicken for few minutes until no longer pink on the outside.
Add chicken broth and let it come to a simmer. Once simmering, add cream cheese and stir until melted. It’s okay to have small speckles of cream cheese. It will incorporate when baked. Stir in ¾ cup mozzarella until melted. The sauce will slightly thicken.
Turn off heat and gently fold in cooked pasta and broccoli. Transfer to a baking dish, cover with foil, and bake in a preheated 375 degree F oven for 15 minutes.
Top with the remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, for about 3 minutes or until cheese is melted. Let rest for 5 minutes before serving.