Start by bringing a large pot of water to a boil and season it with a generous pinch of salt.

In a skillet over medium-high heat, add 1 tablespoon of olive oil and sauté the chopped broccoli for about 4 minutes until it’s vibrantly green.

Add 1/4 cup of water to the broccoli and continue cooking until the water evaporates and the broccoli becomes crisp-tender. Transfer to a medium bowl.

Add the fettuccine to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.

In the same skillet used for the broccoli, add more olive oil and sauté the chicken seasoned with salt and pepper for about 5-7 minutes until golden brown. Transfer to the bowl with broccoli.

Melt the butter in the same skillet, then add garlic and sauté for 30 seconds. Add heavy cream and scrape the brown bits from the skillet.

Stir in the parmesan cheese until melted, then reduce heat to low.

Reserve 1 cup of the pasta cooking water, then drain the fettuccine and add it to the Alfredo sauce. Toss to coat.

Mix in the cooked chicken and broccoli, adding reserved pasta water if the sauce is too thick.

Serve the creamy broccoli chicken Alfredo warm, garnished with extra grated parmesan cheese.