In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season the chopped chicken breasts with paprika, salt, and pepper. Add the chicken to the pot and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the pot and set aside.
In the same pot, bring water to a boil and add a pinch of salt. Cook the penne according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, and set aside.
In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
Pour in the low sodium chicken broth, stirring to combine. In a small bowl, whisk together the cornstarch and heavy cream until smooth, then add this mixture to the pot. Stir in the cream cheese and chicken bouillon, allowing the sauce to simmer and thicken for about 5 minutes.
Once the sauce has thickened, return the cooked chicken, penne, and broccoli to the pot. Add the dried basil, dried parsley, onion powder, dried oregano, salt, and pepper. Stir until everything is well-coated in the creamy sauce. Finally, mix in the freshly grated Parmesan cheese until melted and combined.
