1-First, start by cooking the pasta. Bring a large pot of salted water to a boil, add 1 pound of fettuccine, and cook until al dente as per package instructions, which is usually 10-12 minutes. Drain the pasta and set it aside, saving some of the cooking water to adjust the sauce later if needed.

2-While the pasta boils, prepare the broccoli. Sauté 2 heads of broccoli, chopped into about 3-4 cups, in 1 tablespoon of olive oil in a skillet over medium heat. Add a bit of water and cook until it’s crisp-tender, about 3-4 minutes, then set it aside.

3-Next, cook the chicken. In the same skillet, use the remaining 1 tablespoon of olive oil to brown 24 ounces of boneless, skinless chicken breasts cut into 1-inch cubes. Season with salt and pepper, and cook until golden and fully done, about 5-7 minutes. Once ready, remove the chicken and slice it if you prefer.

4-Now, make the sauce. In the skillet, melt 4 tablespoons of butter and briefly cook 3 cloves of minced garlic until fragrant. Pour in 2 cups of heavy cream, bring it to a simmer, then stir in 1 cup of grated parmesan cheese until the sauce thickens, about 3-5 minutes. Combine the drained pasta, cooked chicken, and broccoli in the skillet, tossing everything together well.

5-For the final touch, adjust the sauce consistency with some reserved pasta water if it’s too thick. Serve right away, perhaps with extra parmesan on top. This method keeps the dish creamy and delicious, and it’s easy to adapt for dietary needs like using plant-based cream.