Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a rolling boil. Add the broccoli florets, cooking them for 2-3 minutes until they’re bright green and slightly tender. Carefully transfer them to a slotted spoon and set aside.

In the same pot, cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, warm the olive oil and butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream, bringing it to a gentle simmer while stirring occasionally. Cook for about 3-4 minutes until the cream starts to thicken.

Stir in the Parmesan cheese, whisking until smooth. Season with Italian seasoning, salt, and pepper to taste.

In a large mixing bowl, combine the cooked chicken, broccoli, and pasta with the Alfredo sauce. Mix until everything is well-coated.

Transfer the mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella and sprinkle breadcrumbs evenly over the top.

Bake for about 20 minutes, or until bubbly and golden brown.

Let it cool for a few minutes before serving. Optionally, garnish with chopped parsley.