Chicken, broccoli, pasta in creamy white cheese sauce

1 to 1 1/2lbs boneless, skinless, chicken breast, cut into bite size pieces
2-3 tbsp EVOO
4 tbsp flour, divided
1 /2 tsp roasted garlic & bell pepper seasoning OR 1/2 tsp red pepper flakes
1 tsp garlic powder
1/4 tsp salt
freshly grounded black pepper
2 c fresh broccoli, cut into bite size pieces, washed
3/4 lb of shorter cut pasta like rotini
2 tbsp butter
2 cloves of garlic, minced
1/2 tsp basil
1/4 tsp cilantro
1 1/2 c milk
1 c parmesan, shredded
1 c asiago, shredded
Roasted garlic and bell pepper seasoning

In a large skillet, place EVOO and begin heating pan.  Meanwhile combine 2 tbsp flour, 1/2 tsp of roasted garlic/bell pepper OR red pepper flakes, 1 tsp garlic powder, 1/2 tsp basil, 1/4 tsp salt and one to two grinds of blck pepper in a container.  Mix well.  Add chicken and shake until chicken pieces are coated well.  Add to the pan and cook until golden brown on all sides over medium to low heat. Set aside and keep warm.
Bring water to boil in a small sauce pan and boil broccoli for 2 minutes (you want the broccoli to still have some crunch).  Drain.  Set aide and keep warm.
Meanwhile in a medium saucepan melt 2 tbsp butter over medium heat.  Add flour, a pinch of salt and black and the two cloves of garlic, minced as well as basil and cilantro.  Whisk together and slowly whisk in milk.  Turn heat up to medium-high, watching closely, whisking occassionally.  Once it starts to bubble and thicken, remove from heat and add most of shredded cheese, saving some for garnish.
Cook pasta as directed.

In a large bowl, combine pasta and cheese sauce.  Add chicken and broccoli.  Add 1-2tsp of roasted garlic and bell pepper seasoning OR red pepper flakes.  Toss to combine.  Top with remaining shredded cheese.