Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente, about 10-12 minutes. Reserve half a cup of pasta water, then drain the pasta.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, sauté for 6-8 minutes per side until golden brown and cooked through. Remove and let rest before slicing.

In the same skillet, add broccoli florets and sauté over medium heat for 4-5 minutes until tender-crisp. Remove from pan with the chicken.

Reduce heat to medium-low, return chicken to skillet, add pesto, heavy cream, and Parmesan, stirring until well combined. Simmer for 2-3 minutes.

Add cooked pasta to skillet, toss with creamy pesto mixture, mix in broccoli and sprinkle with red pepper flakes. Cook for an additional minute to meld flavors.

Plate the pasta, drizzle with extra sauce if desired, garnish with additional Parmesan and black pepper. Serve immediately.