In a large pot of salted boiling water, cook the penne according to the package instructions until al dente. Drain and set aside.

If you’re using fresh broccoli, separate it into florets and steam for about 3-4 minutes until just tender. If using frozen, follow the package instructions to heat it. Drain any excess water.

In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.

Fold in half of the shredded mozzarella and half of the Parmesan into the mixture.

Pour the pasta mixture into a greased 9x13 baking dish. Top with the remaining mozzarella and Parmesan cheese.

Pop that beauty in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the cheese is bubbly and golden brown.

Once out of the oven, let it sit for a few minutes. Sprinkle some chopped parsley on top if desired, and serve.