Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the pasta shells and cook for about 8-10 minutes until they are al dente. Drain the pasta in a colander and set it aside.

In the same pot, fill it with a couple of inches of water and bring it to a boil again. Add the broccoli florets to the steamer basket over the boiling water. Steam for about 3-4 minutes until the broccoli is bright green and tender-crisp.

In a large skillet, melt the butter over medium heat. Once melted and bubbling, pour in the heavy cream. Allow it to simmer for about 2 minutes, stirring occasionally, until it thickens slightly.

Gradually sprinkle in the shredded cheddar cheese into the skillet, stirring continuously until melted and smooth. Season with garlic powder, onion powder, salt, and black pepper.

Add the cooked chicken and steamed broccoli into the cheesy sauce, tossing gently to coat evenly. Continue to stir until everything is well combined and heated through.

Add the drained pasta shells to the skillet and fold the ingredients together gently to ensure the pasta is coated in the sauce.

Serve warm onto plates, sprinkle with grated parmesan cheese and extra black pepper. Enjoy!