1. 1. Prepare the Broccoli for Roasting: Preheat your oven to 400 F (200 C). On a large baking sheet, toss the broccoli florets with 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of salt and pepper. Spread them in a single layer.

2. 2. Roast the Broccoli: Place the baking sheet with the seasoned broccoli in the preheated oven. Roast for 15-20 minutes, or until the florets are tender-crisp and slightly charred at the edges.

3. 3. Season the Chicken: While the broccoli roasts, cut the chicken into 1-inch pieces. In a medium bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon dried Italian seasoning, and salt and pepper to taste. Ensure each piece is well coated.

4. 4. Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside, leaving any drippings in the pan.

5. 5. Build the Creamy Garlic Sauce: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and saute for about 1 minute until fragrant, being careful not to burn it. Slowly whisk in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, stirring frequently.

6. 6. Finish the Sauce and Combine: Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly. Season the sauce with additional salt and pepper if needed. Return the cooked chicken to the skillet with the sauce, tossing to coat evenly.

7. 7. Serve It Up: Once the roasted broccoli is ready, you can either stir it directly into the creamy chicken mixture or serve it alongside. Garnish with fresh chopped parsley if desired. Serve immediately and enjoy!