Start by bringing a large pot of water to a boil. Add a generous pinch of salt and toss in your rotini or penne pasta. Cook according to package instructions until it reaches al dente perfection. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

While your pasta is cooking, rinse the chicken breasts under cold water, pat dry, and season with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium heat, then add the chicken breasts. Cook for about 6-7 minutes on each side or until no longer pink in the center. Remove from skillet and let rest before chopping into bite-sized pieces.

Bring another pot of water to a boil and add the fresh broccoli florets. Blanch for about 2-3 minutes until bright green but still crunchy. Transfer to an ice bath to stop cooking.

In a large mixing bowl, combine the cooked pasta, chopped chicken, blanched broccoli, pesto sauce, cream cheese, half of the grated Parmesan cheese, salt, and pepper. Mix until well combined.

Transfer the mixture into a greased baking dish and spread evenly. Sprinkle the remaining Parmesan cheese on top.

Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until bubbly and golden brown on top.

Let cool for a few minutes before serving. Best enjoyed hot from the oven.