Preheat your oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Season chicken breasts generously with salt and pepper, cooking for 5-7 minutes per side until golden brown and cooked through.

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In the same pot, add a little fresh water, bring back to a boil, then steam broccoli florets for about 3-4 minutes until bright green and tender-crisp. Drain and set aside.

In a large mixing bowl, combine cooked pasta, steamed broccoli, and cubed chicken. Pour in Alfredo sauce and mix until coated.

Lightly grease a deep baking dish with olive oil. Pour the mixture into the dish, spreading it evenly. Top with shredded Parmesan cheese.

Bake in the preheated oven for 25-30 minutes until bubbling and golden brown on top.

Remove from oven and let cool for a few minutes. Serve warm, optionally with a side salad or garlic bread.