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Make the Knorr ® Rice Sides™ - Cheddar Broccoli according to package instructions.
Season the chicken breasts with salt, pepper, onion powder, garlic powder, and smoked paprika. Cook the chicken in olive oil until cooked through, then shred or dice the chicken.
In a large skillet, cook the pancetta (if using) until crispy. Remove and set aside.
In the same skillet, melt 2 tbsp butter over medium heat. Add the onion and sauté for 2-3 minutes until translucent. Add the garlic and cook for 1 minute more.
Sprinkle in the 2 tbsp flour and whisk to combine, cooking for 1 minute. Slowly pour in the white wine (if using) and chicken broth, whisking constantly to prevent lumps.
Stir in the milk, Dijon mustard, Worcestershire sauce, and cayenne pepper. Bring the mixture to a simmer and cook for 2-3 minutes until thickened.
Remove from heat and stir in the shredded cheddar cheese and sour cream until smooth and creamy.
Add the cooked Knorr ® Rice Sides™, shredded chicken, and steamed/roasted broccoli florets. Stir to combine.
Transfer the mixture to a baking dish. Top with the panko breadcrumbs (if using) and drizzle with the 2 tbsp melted butter.
Bake at 375°F for 20-25 minutes, until hot and bubbly. Garnish with fresh chives before serving.