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Bring a large pan of salted water to the boil. Add the protein pasta and broccoli florets and cook for 8-10 minutes, or until the pasta is al dente and the broccoli is tender-crisp. Reserve about 120ml of the cooking water, then drain the pasta and broccoli.
Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the chicken pieces and season with the garlic powder, onion powder, salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through.
Pour in the chicken stock and milk and bring to a gentle simmer, scraping up any bits stuck to the pan. Let it simmer for 2-3 minutes, until the sauce starts to thicken.
Return the pasta and broccoli to the pan. Stir in the Parmesan cheese. If the sauce seems too thick, add a little of the reserved cooking water, a splash at a time, until the sauce is smooth and creamy.
Divide between plates and sprinkle over extra Parmesan, if you like. Serve immediately. Store any leftovers in an airtight container in the fridge for up to 3 days.