Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side until it reaches an internal temperature of 165°F and is golden brown. Remove and slice into bite-sized pieces.

In a small pot, bring water to a boil. Steam the broccoli florets for 4-5 minutes until bright green and tender yet still crisp. Drain and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Sauté 2 minced garlic cloves for about a minute until fragrant. Add 1 cup of heavy cream and bring to a simmer. Gradually stir in 1 cup of grated Parmesan cheese until the sauce thickens. Season to taste.

Cook pasta according to package directions until al dente, then drain and return to the pot. Add sliced chicken and steamed broccoli, then pour the Alfredo sauce over the top. Toss gently until everything is evenly coated.

Serve immediately, optionally garnished with extra Parmesan cheese or fresh herbs.