8 oz (225g) fettuccine pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Cook the fettuccine pasta according to package instructions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chicken pieces to the skillet and cook until they are no longer pink in the center and have a golden brown color. This usually takes about 5-7 minutes.
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for a few minutes to slightly thicken.
Stir in the grated Parmesan cheese and continue stirring until the cheese is melted and the sauce is creamy.
Season the sauce with salt and pepper to taste. Remember that Parmesan cheese is salty, so be cautious with the amount of salt you add.
Add the cooked pasta and broccoli to the skillet, tossing everything together to coat the pasta with the Alfredo sauce.
Once everything is heated through, remove the skillet from the heat.
Serve the Chicken Alfredo Pasta with Broccoli in individual plates. Garnish with chopped fresh parsley for a burst of color and flavor.