Cook the chicken: Warm 1 tablespoon of olive oil in a large frying pan over medium heat. Add the bite-sized chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook for about 5-6 minutes, until the chicken is golden brown and fully cooked through. Take the chicken out of the pan and place it aside.

Sauté the broccoli: In the same pan, pour in the other tablespoon of olive oil. Toss in the broccoli florets and cook for 3-4 minutes until they become tender but still crisp.

Prepare the creamy sauce: Reduce the heat to low and stir in the softened cream cheese, chicken broth (or water), sun-dried tomatoes, and Parmesan cheese. Mix until the cream cheese is fully melted and the sauce becomes creamy. Add the Italian herbs and season with salt and pepper according to your preference.

Combine everything: Return the cooked chicken to the skillet with the creamy sauce. Stir everything together to coat the chicken and broccoli with the sauce, cooking for another 2-3 minutes to heat through.

Serve and garnish: Remove from heat and serve hot, garnished with fresh basil or parsley if desired. This dish pairs beautifully with rice, pasta, or a slice of crusty bread.