Parmesan Chicken Florentine and Broccoli Pasta

1. Combine the bread crumbs, 3/4 cup parmesan, and the onion and garlic powder in a shallow bowl. Dredge both sides of the chicken through the bread crumbs, pressing to adhere. 
2. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate. 
3. In the same skillet, add 1 tablespoon of olive oil and the chicken. Sear on both sides until golden and cooked though, 5-8 minutes per side. 
4. Meanwhile, make the pasta. In a large pot set over medium heat, melt together the butter, garlic, and a pinch of chili flakes. Cook 2-3 minutes until the garlic is fragrant. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt, the pasta, and the broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the cream, and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
5. Stir in the parmesan until melted and creamy. Remove from the heat. Stir in the basil and season with salt and pepper. 
6.  Divide the pasta between plates and top with chicken, prosciutto, and basil. Enjoy!