Cook the Pasta and Broccoli:

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Add the broccoli florets to the pot during the last 3 minutes of cooking.

Drain the pasta and broccoli and set aside.

Cook the Bacon:

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.

Cook the Chicken:

In the same skillet, add the olive oil and diced chicken. Season with salt and pepper and cook over medium-high heat until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Make the Cheese Sauce:

In the same pot used to cook the pasta, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.

Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens and starts to bubble.

Reduce the heat to low and stir in the shredded cheddar, mozzarella, and Parmesan cheeses until melted and smooth.

Add the garlic powder, onion powder, salt, and pepper to taste.

Combine and Bake:

Preheat your oven to 375°F (190°C).

Add the cooked pasta, broccoli, chicken, and crumbled bacon to the cheese sauce. Stir until everything is well combined.

Transfer the mixture to a greased 9x13-inch baking dish or similar-sized casserole dish.

Sprinkle additional shredded cheese on top, if desired.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.

Serve:

Remove from the oven and let cool slightly.

Garnish with chopped fresh parsley, if desired.

Serve hot and enjoy!