Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain, toss lightly with olive oil, and set aside.
Season the chicken breasts evenly with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 6–8 minutes per side until golden and fully cooked. Remove from pan, rest for 5 minutes, then slice.
Steam or microwave the broccoli until bright green and fork-tender. Set aside.
In the same skillet, melt the butter over low heat. Add minced garlic and sauté for 30 seconds until fragrant.
Slowly pour in the heavy cream and onion powder, stirring gently. Keep heat low.
Add Parmesan cheese gradually, stirring until the sauce becomes smooth and creamy. Add milk if sauce is too thick.
Add cooked pasta and broccoli to the sauce and toss until evenly coated.
Top with sliced chicken and sprinkle with parsley. Serve immediately.
