Season chicken with garlic powder, onion powder, dried parsley flakes, paprika, black pepper and salt. Then heat a large skillet over medium-high heat, add olive oil and pan fry chicken until cooked through and no longer pink. Remove and set aside.

Cut the crowns away from the large stems of the broccoli. Break up the crown into bite-sized florets and rinse thoroughly. In a large pot of boiling water, steam broccoli until vibrant green, and fork-tender, remove, rinse with cold water and set aside.

Using the same large skillet, deglaze the pan by pouring 2 tbsp chicken broth into the hot skillet then scraping the browned bits off the bottom with a wooden spoon (keep the brown bits in the pan). Melt butter, and saute garlic until fragrant. Then add the cream cheese, heavy cream, and chicken broth. Reduce heat to medium-low and whisk constantly until all ingredients are thoroughly combined.

Whisk in the parmesan cheese, italian seasoning, cayenne pepper (optional), and black pepper. Allow sauce to simmer gently until incorporated and smooth, around 2 minutes - keep whisking gently.

Add the broccoli and chicken to the alfredo sauce, and stir until thoroughly combined. Top with parmesan cheese, and place in oven under the broiler for 3-4 minutes or until cheese golden and melted.