Ingredients * 12 oz (340 g) fettuccine * 2 boneless, skinless chicken breasts, cut into bite-sized pieces * 2 cups broccoli florets * 2 tbsp olive oil * 3 tbsp butter * 3 cloves garlic, minced * 1½ cups heavy cream * 1 cup freshly grated Parmesan cheese * ½ tsp salt (or to taste) * ½ tsp black pepper * ¼ tsp Italian seasoning (optional) * Fresh parsley, chopped (optional, for garnish) Instructions 1. Cook the fettuccine according to package directions until al dente. 2. During the last 3 minutes of cooking, add the broccoli to the pasta water. Drain both together and set aside. 3. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 6–8 minutes until golden and cooked through. Remove from the skillet. 4. In the same skillet, melt the butter and sauté the garlic for about 30 seconds. 5. Stir in the heavy cream and bring to a gentle simmer for 2–3 minutes. 6. Gradually whisk in the Parmesan cheese until the sauce is smooth. Add Italian seasoning if using. 7. Return the chicken to the skillet, then add the cooked pasta and broccoli. Toss until everything is evenly coated in the Alfredo sauce. 8. Taste and adjust the seasoning. Garnish with parsley and extra Parmesan before serving. #DinnerIdeas #Foodie #easymeals #alfredo - @angieantonnm