In a small bowl, toss together the bread crumbs and butter and set aside. Spray a 9X13-inch baking dish with cooking spray and preheat the oven to 400 F.

In a large stock pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, it will be bright green. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente. Drain the pasta and toss with 1 tablespoon olive oil. Set aside.

In a large saute pan heat remaining olive oil over medium flame. Add the onion and cook until softened, about 5 minutes. Stir in the garlic; cook until fragrant, about 30 seconds. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Whisk in the broth and milk then add the fresh thyme leaves. Simmer, whisking often. Add chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked gouda.

Add the prepared penne pasta and broccoli to the sauce; stir to combine (use a separate bowl if you need the room). Transfer to the prepared baking dish and sprinkle with the bread crumb topping. Bake until bubbly and crumbs are golden, about 15 minutes. Serve immediately.