Cut the boneless, skinless chicken breast into small pieces and season with salt and pepper. Set aside.

In a large, deep skillet, heat olive oil over medium heat and sauté the chicken until lightly browned, about 3–4 minutes.

Add minced garlic to the pan with the chicken and sauté for about 1 minute until fragrant.

Stir in frozen broccoli, onion powder, and Italian seasoning. Mix well to combine.

Sprinkle gluten-free flour over the mixture, then gradually add vegetable broth and milk while stirring.

Once the sauce thickens, add the dried pasta and bring to a gentle boil, then reduce heat to medium-low.

Cover and simmer for about 15 minutes, stirring occasionally until the pasta is tender.

Remove from heat, stir in grated Parmesan cheese until melted and combined. Adjust seasonings if needed.

Serve warm, garnishing with fresh parsley if desired.