Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. In the last 3-4 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together, then set aside.
Cook the bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel to drain excess fat.
Cook the chicken:
In the same skillet, add 1 tablespoon of olive oil. Season the diced chicken with salt, pepper, and paprika, then cook in the skillet over medium heat until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
Make the cheesy sauce:
In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the cheddar cheese and Parmesan cheese, and cook until the cheese has melted and the sauce has thickened, about 3-4 minutes.
Combine everything:
Add the cooked pasta and broccoli to the skillet with the cheese sauce. Stir to combine everything and coat it with the creamy sauce.
Add the cooked chicken and bacon, stirring gently to incorporate all the ingredients.
Serve:
Taste and adjust seasoning with additional salt and pepper if needed. Serve the pasta hot, garnished with fresh parsley if desired.
