Chop up the broccoli crowns into small florets and set them aside.

Cut your chicken breasts into 1-inch pieces and set aside.

In a large 5-quart pot set to medium heat, add the butter, softened cream cheese, heavy cream, chicken broth, and water; cook until the cream cheese is fully melted and incorporated, stirring occasionally.

Add the chopped chicken, spices, and grated parmesan cheese to the pot.

Add the chopped broccoli crowns to the pot, cover, and lower the temperature to low. Allow to come to a simmer, stirring occasionally to ensure all ingredients melt and combine.

Once the chicken has turned opaque and cooked through (about 20 minutes), add the shredded cheddar cheese and stir until it melts completely.

Check for seasoning and add more salt and pepper if needed.

Serve the soup hot, garnished with chopped parsley and shredded cheddar cheese.

Store leftovers in the refrigerator for up to 3 days. Do not freeze as it may separate when thawed.