Preparation

• Bring a large pot of salted water to a boil and cook fettuccine according to package directions, adding broccoli florets during the last 3 minutes of cooking. Drain and set aside.
• Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
• In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
• Pour in heavy cream, bring to a simmer, then reduce heat and stir in Parmesan cheese until melted and smooth.
• Slice cooked chicken, then add it and the pasta-broccoli mixture to the skillet. Toss everything in the sauce until well coated and heated through.
• Garnish with fresh parsley and serve immediately.