Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Pick and roughly chop 1 tsp rosemary leaves. Pick parsley leaves; discard stems. Roughly chop leaves. Mince or grate garlic. Halve mozzarella; cut one half into two slices (use the rest of the rosemary and cheese as you like).

Pat chicken dry with a paper towel and season all over with salt and pepper; set aside. Place broccoli on a baking sheet and toss with a drizzle of olive oil. Season with salt and pepper. Roast in oven on top rack until tender and crisped, 12-15 minutes total (we’ll check in before it’s done).

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook without disturbing until browned on bottom, 4-5 minutes. Flip and sprinkle with chopped rosemary and half the garlic. Lay a mozzarella slice on each piece of chicken, followed by a few slices of prosciutto (you’ll have some left over).

Remove broccoli from oven, toss with remaining garlic, and push toward one side of sheet. Transfer topped chicken to other side. Roast in oven until prosciutto is slightly crisp, 7-8 minutes. Once water boils, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out 1 cup cooking water, then drain. Add marinara to same pot and place over medium heat.

Stir cream cheese into pot with marinara. Gently stir in fusilli, 1/4 cup cooking water, half the Parmesan, 1 TBSP butter, and a pinch of chili flakes (if desired). Stir in more cooking water if very thick. Set aside. Add stock concentrate and 1/4 cup cooking water to pan used for chicken over medium-high heat. Bring to a simmer and let reduce slightly, 1-2 minutes. Stir in 1 TBSP butter. Remove from heat.

Stir half the parsley into sauce in pan. Season with pepper. Divide chicken and broccoli between plates and drizzle pan sauce over chicken. Add pasta to the side and sprinkle with remaining parsley and Parmesan. Sprinkle with additional chili flakes for extra heat.