1-Getting started with this creamy chicken broccoli Alfredo fettuccine is straightforward, and you’ll have it on the table in about 25 minutes. First, cook the 1 pound (approximately 450 grams) of fettuccine pasta in a large pot of salted boiling water until it’s al dente, which usually takes 8-10 minutes, then drain and set it aside. While the pasta cooks, prepare the other ingredients by chopping 2 heads of broccoli into 3 to 4 cups of florets and cutting 24 ounces (around 680 grams) of boneless skinless chicken breasts into 1-inch cubes.

2-Next, heat 1 tablespoon of the divided olive oil in a skillet over medium heat and cook the broccoli until it’s crisp-tender, about 3-4 minutes, then remove it from the skillet. Use the remaining 1 tablespoon of olive oil in the same skillet to brown and cook the chicken cubes until they’re done, seasoning with salt and pepper to taste. Afterward, add 4 tablespoons of butter and 3 cloves of finely minced garlic to the skillet, sautéing until fragrant, which takes about a minute.

3-Pour in 2 cups (480 ml) of heavy cream and bring it to a gentle simmer, then stir in 1 cup (about 100 grams) of grated Parmesan cheese until the sauce thickens smoothly. For personalized twists, you might add reserved pasta water if the sauce needs thinning. Toss the drained pasta into the skillet with the sauce, then mix in the cooked chicken and broccoli until everything is evenly coated. Serve it warm, garnished with extra Parmesan cheese, and feel free to try variations like substituting chicken with shrimp for a fresh change.