1. Season chicken pieces with lemon pepper seasoning.
2. Heat olive oil in a large skillet over medium-high heat and sear chicken pieces for 2-3 minutes per side until golden and cooked through. Remove and set aside.
3. Boil salted water for pasta. Cook penne pasta until al dente, adding broccoli florets during the last 3-4 minutes. Drain and reserve about 1 cup of pasta cooking water.
4. In the same skillet, add white wine and reduce by half over medium heat.
5. Stir in butter and garlic, cooking for 1 minute until fragrant.
6. Sprinkle flour over mixture and cook, stirring, for 1-2 minutes to form a roux.
7. Slowly whisk in chicken broth and half and half to create a smooth sauce.
8. Add hot sauce, Italian seasoning, mustard powder, and red pepper flakes.
9. Bring to a gentle boil, then reduce heat to simmer.
10. Off the heat, stir in Parmesan and Asiago cheese slowly to avoid grainy texture.
11. Add lemon juice gradually while stirring.
12. Adjust sauce consistency by adding reserved pasta water, if needed.
13. Stir cooked pasta, broccoli, and chicken into the sauce.
14. Season with salt and freshly ground black pepper to taste. Serve warm.