Creamy Broccoli and Chicken Pasta Bake

8 oz (about 2 cups) pasta (penne or rotini works well)2 cups cooked chicken, shredded or diced2 cups broccoli florets (fresh or frozen)1 cup heavy cream1 cup chicken broth1 cup shredded cheddar cheese (plus extra for topping)½ cup grated Parmesan cheese2 cloves garlic, minced1 teaspoon Italian seasoningSalt and pepper to taste2 tablespoons olive oil½ teaspoon red pepper flakes (optional)Fresh parsley, chopped (for garnish)PREPARATION:Preheat the Oven: Preheat your oven to 375°F (190°C).Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.Prepare the Broccoli: If using fresh broccoli, steam or blanch it for about 2-3 minutes until tender. If using frozen, simply thaw and drain.Make the Creamy Sauce:In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.Stir in the heavy cream, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer.Add the cooked chicken and broccoli, mixing well.Stir in the cheddar and Parmesan cheese until melted and combined.