1. Preheat oven to 425°F. Toss broccoli florets with 1 tablespoon olive oil, salt, pepper, and parmesan cheese. Roast for 20–25 minutes until crisp and golden.

2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.

3. Season chicken breasts with salt and pepper. In a skillet over medium-high heat, sear chicken in 1 tablespoon olive oil until golden and fully cooked. Slice and set aside.

4. Blend feta cheese, Greek yogurt, 1 tablespoon olive oil, and red pepper flakes until smooth. Spread a layer of spicy feta cream on each serving plate.

5. In the same skillet used for chicken, sauté garlic in olive oil until fragrant. Stir in heavy cream and simmer. Add pesto and mix well. Let thicken slightly. Add pasta and chicken, tossing to coat. Add reserved pasta water as needed.

6. Spoon pasta and chicken over the spicy feta layer. Top with crispy roasted broccoli and extra parmesan. Serve hot.