Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large pot, bring water to a boil and blanch the broccoli florets for about 2-3 minutes until bright green. Remove and add to the pasta.

In the same pot, add olive oil and heat over medium heat. Add the shredded rotisserie chicken and cook until heated through.

Add the cooked pasta, broccoli, cherry tomatoes, garlic powder, onion powder, salt, and pepper to the pot. Stir everything together until well combined and heated through.

Serve with grated Parmesan cheese on top if desired.