Cook pasta according to the directions on the box.
Add broccoli florets to the pasta during the last 2 minutes of cooking.
Drain and set aside.
In the meantime, prepare the chicken.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and season with salt and pepper.
Cook for 4 to 6 minutes, or until browned.
In a mixing bowl, whisk together the milk, chicken broth, and flour.
Add salt, pepper, and chili powder; whisk until well combined.
Stir the milk mixture into the pan with the chicken.
Cook 2 to 3 minutes or until sauce is thickened.
Add pasta mixture and cheddar cheese; stir until cheese is melted and continue to cook for 2 to 3 minutes, or until heated through.
Remove from heat.
Let stand 2 to 3 minutes.
Stir and Serve.