In a bowl or resealable bag, combine the boneless skinless chicken breasts with the basil pesto. Allow the chicken to marinate in the refrigerator for at least 20 minutes, or up to 8 hours.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Stir in the heavy cream and crumbled feta cheese, mixing well. Add chili flakes and let the sauce simmer for 5-7 minutes.

Preheat your oven to 425°F (220°C). Toss the broccoli florets with olive oil, garlic, salt, pepper, and grated Parmesan cheese. Spread on a baking sheet and roast for 18-20 minutes.

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes on each side until cooked through. Allow the chicken to rest and slice it thinly.

In a large bowl, combine cooked pasta with the spicy feta cream sauce until well-coated. Plate the pasta, top with sliced chicken, and add roasted broccoli on the side or on top.