1. Preheat your oven to 375 F (190 C). Cut the chicken breasts into 1-inch cubes. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. While the chicken cooks, bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Drain the pasta and set aside. Do not overcook, as it will bake further in the oven.

3. In the same skillet used for the chicken, melt the softened light cream cheese over medium heat. Gradually whisk in the flour until a smooth paste forms. Slowly pour in the milk and chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon.

4. Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Add the cooked chicken, drained pasta, and frozen peas to the sauce in the skillet. Stir gently to ensure everything is evenly coated. The peas will warm through as they mix with the hot ingredients.

5. Pour the entire mixture into a 9×13-inch baking dish. You can sprinkle a little extra Parmesan cheese over the top if desired for a golden crust. Bake for 15-20 minutes, or until the sauce is bubbly and the top is lightly golden.

6. Carefully remove the baking dish from the oven. Let it rest for 5 minutes before serving. Garnish with fresh chopped parsley for a pop of color and freshness.