1. Boil Pasta and Broccoli – Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. In the last 3 minutes, add the broccoli florets. Drain and set aside.

2. Season and Sear Chicken – Pat chicken dry and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat olive oil in a large skillet over medium high. Sear chicken 5 to 6 minutes per side until golden and cooked through. Rest 5 minutes, then slice.

3. Build the Alfredo Base – Reduce heat to medium. Add butter to the same skillet. Stir in garlic and cook 30 seconds until fragrant.

4. Add Cream and Thicken – Pour in heavy cream and bring to a gentle simmer, stirring. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Simmer 2 to 3 minutes until slightly thickened.

5. Finish with Parmesan – Stir in Parmesan until smooth and silky. If the sauce seems too thick, loosen with a splash of hot pasta water.

6. Combine and Serve – Add pasta, broccoli, and sliced chicken to the skillet. Toss to coat. Taste and adjust seasoning. Serve hot with extra Parmesan.