Cook the pasta in a large stockpot of water according to the package instructions. Three minutes before the pasta is cooked, add the broccoli florets and cook with the pasta for the remaining time. Drain and set aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Cook bacon until crispy. Drain fat from pan and return bacon to heat. Add the breadcrumbs and cook until crispy, about 3 to 4 minutes.

To make the cheese sauce, in a large stockpot or skillet set over medium-high heat, melt the butter. Add the garlic and sauté for one minute. Whisk in the flour until combined and cook for one additional minute. Slowly whisk in the chicken broth until the mixture is smooth. Add the milk and sriracha sauce and whisk until combined. Cook for two additional minutes. Remove from the heat and stir in cheddar and Monterey jack cheese. Stir until the cheese is melted and the mixture is smooth.

Add the cooked pasta, broccoli and chicken to the cheese sauce. Toss well until combined. Top with bacon breadcrumbs, season with salt and pepper and serve immediately.