• Boil the 12 ounces linguine in salted water until just a minute less than al dente (about 2 minutes less than package directions). Reserve ½ cup of pasta water, then drain and set aside in a baking dish.
• Rub the 1 pound boneless, skinless chicken breast (diced) with 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 tablespoon olive oil.
• Heat a non-stick pan over medium-high heat. Cook the chicken for 8-10 minutes, or until golden and cooked through.
  
• Preheat the oven to 375°F.

Make the Creamy Sauce:

• Use the same pan you cooked the chicken in, and heat 1 tablespoon olive oil over medium heat.
• Sauté the 1/2 small sweet onion (finely diced) and 2-4 cloves garlic (minced) for 3-4 minutes. Meanwhile, whisk the 2 tablespoons gluten-free flour with ⅓ cup of the 1 cup whole milk until smooth.
• Add the 2 cups low-sodium chicken broth and slowly whisk in the milk-flour mixture, remaining ⅔ cup milk, and 1/4 cup cream cheese.
• Simmer the sauce for 3–5 minutes until thickened.
• Stir in 1/2 cup freshly grated Parmesan, ½ teaspoon dried thyme, and season with Kosher salt and pepper to taste, if needed.
• Sauce should coat the back of a spoon. If too thick, add little by little from the reserved pasta water.
• Stir 1 cup small broccoli florets (finely chopped) and 1 cup frozen peas into the sauce and simmer for 1-2 minutes (broccoli should stay bright green and tender).
  
• Add the sauce over the cooked pasta in the baking dish. Combine with the cooked chicken.
  
• Sprinkle extra Parmesan on top, if desired. Bake for 15 minutes, until lightly golden on top.