Toss chicken pieces with 1 tablespoon olive oil, Parmesan, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. prep

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sear chicken until bottoms are golden and sides begin to whiten, about 5 minutes. prep

Add 3 tablespoon water to loosen any browned bits and flip chicken. Cook until evenly browned and fully cooked, about 5 more minutes. Remove chicken from skillet. prep

Melt butter in a small skillet over medium heat. Stir in panko, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. prep

Cook breadcrumbs, stirring occasionally, until golden and crisp, about 5 minutes. Transfer to a bowl to cool. prep

In the same large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes. prep

Whisk in heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Bring to a gentle boil, stirring occasionally, about 5 minutes. mix

Reduce heat to low and gradually whisk in 1.5 cups shredded cheese until melted and smooth. Sauce will thicken as it cools. mix

Preheat oven to 375°F. Thaw frozen broccoli and break any large florets into bite-size pieces. prep

Boil a large pot of water and cook rotini until just tender, about 7 minutes. Drain and set aside. prep

Combine chicken, cooked pasta, broccoli, and alfredo sauce in a casserole dish. Top with remaining ½ cup shredded cheese and toasted breadcrumbs. assemble

Bake casserole for 25–30 minutes, until cheese is melted and breadcrumbs are golden. finish