Begin by preparing your ingredients. Chop the chicken breast into bite-sized pieces and season with salt and pepper. Trim broccoli into small florets.

In a large pot, bring salted water to a vigorous boil. Add the fettuccine and cook until just shy of al dente, about 7-8 minutes. Add the broccoli florets in the last 3 minutes. Drain, reserving a cup of pasta cooking water.

In a large skillet over medium-high heat, add a tablespoon of olive oil. Add the seasoned chicken pieces and sauté for about 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, bringing it to a gentle simmer, allowing it to thicken slightly for 2-3 minutes. Gradually stir in the grated Parmesan until smooth.

Add the drained fettuccine and broccoli back into the skillet, along with the cooked chicken. Toss together until well coated with the sauce. Adjust consistency with reserved pasta water if necessary.

Remove from heat, plate the Alfredo, and garnish with freshly chopped parsley or basil and additional Parmesan. Serve immediately while hot.