1️⃣ Cook the Chicken:
Cut chicken into bite-sized chunks. In a large skillet, heat a drizzle of olive oil and cook the chicken until golden and cooked through, about 6–8 minutes. Season with garlic powder, salt, and pepper.

2️⃣ Boil the Pasta:
Bring a large pot of salted water to a boil. Cook spiral pasta until al dente according to package directions. Drain and set aside.

3️⃣ Steam the Broccoli:
Lightly steam or blanch the broccoli for 2–3 minutes, just until tender-crisp. Drain and set aside.

4️⃣ Mix the Casserole:
In the same pot used for pasta, combine cooked chicken, broccoli, both cans of cream of chicken soup, and 1 cup of shredded Monterey Jack cheese. Stir well until evenly coated.

5️⃣ Assemble:
Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with non-stick spray. Pour in the chicken-broccoli mixture, spreading it evenly.
Top with the remaining 1 cup of cheese and sprinkle with Parmesan if desired.

6️⃣ Bake:
Bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

7️⃣ Serve:
Let cool for 5 minutes before serving. Garnish with chopped parsley or chives if you’d like. Serve with garlic bread or salad for a complete meal.