1. Preheat the oven to 425°F. Rinse and dry the broccoli, cutting it into smaller pieces if needed.

2. Melt 1 tablespoon of butter in a small microwave-safe bowl. Stir in half of the Italian seasoning. Unroll the pizza dough, separate at the perforations, and cut into four equal squares. Arrange the squares on a lightly oiled baking sheet.

3. Spread a thin layer of marinara over each dough square, leaving a small border around the edges. Sprinkle with the Italian-style cheese and Parmesan. Pull the corners of each square toward the center and pinch the seams to seal completely. Place the rolls seam-side down and brush with the seasoned butter.

4. Spread the broccoli on a separate baking sheet. Drizzle with oil and season with half the garlic powder, a pinch of chili flakes, salt, and pepper. Roast the broccoli on the middle rack and the pizza rolls on the top rack for 15–20 minutes.

5. Pat the chicken dry and season with the remaining Italian seasoning, salt, and pepper. Heat a small amount of oil in a large pan over medium-high heat. Cook the chicken for 3–5 minutes per side. Transfer to a cutting board to rest.

6. In the same pan, whisk together 1/3 cup water, cream cheese, chicken stock concentrate, and the remaining garlic powder over medium-high heat until thickened, about 2–3 minutes. Remove from heat and stir in sour cream and the remaining butter. Season to taste.

7. Slice the chicken and serve alongside the roasted broccoli and pizza rolls. Spoon the creamy sauce over the chicken before serving.