Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
In the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta to cook until tender. Drain and set aside.
2. Cook the Bacon
While the pasta is cooking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet, crumble, and set aside.
3. Cook the Chicken
In the same skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning (if using).
Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Add the minced garlic and cook for another minute until fragrant. Remove the chicken from the skillet and set aside.
4. Make the Cheese Sauce
In the same skillet, whisk the flour into the leftover oil and chicken drippings, cooking for 1 minute to form a roux.
Gradually whisk in the milk and bring to a simmer, stirring constantly until the sauce thickens, about 3-4 minutes.
Stir in the shredded cheddar cheese until smooth and melted. Season the sauce with salt and pepper to taste.
5. Combine Everything
Add the cooked pasta and broccoli, the cooked chicken, and half of the crumbled bacon to the cheese sauce. Stir everything together until well coated.
6. Serve
Serve the cheesy chicken pasta in bowls, topped with the remaining bacon and a sprinkle of fresh parsley for garnish.