Cook the Pasta and Broccoli

1. Bring a large pot of salted water to a boil.

2. Cook the spaghetti according to package instructions.

3. Add the broccoli florets during the last 2–3 minutes of cooking.

4. Drain and set aside.

Prepare the Chicken

1. In a large skillet, heat olive oil over medium heat.

2. Add minced garlic and sauté for about 1 minute until fragrant.

3. Add the shredded chicken, season with salt and pepper, and cook for 2–3 minutes until warmed through.

Make the Creamy Sauce

1. In the same skillet, melt butter over medium heat.

2. Whisk in the flour and cook for 1 minute to form a roux.

3. Slowly add milk while whisking to avoid lumps.

4. Stir in heavy cream and cook until the sauce begins to thicken.

5. Add cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.

6. Stir until the cheese is fully melted and the sauce is smooth.

Combine Everything

1. Add the cooked spaghetti and broccoli to the skillet.

2. Add the chicken and toss everything together until well coated in the creamy sauce.

3. Cook for another 2–3 minutes until heated through.

Serve

• Serve hot, topped with extra Parmesan cheese if desired.

• Optional: add red pepper flakes for a little heat.