Ingredients

• 1 pound boneless chicken breast, cut into bite-sized pieces
• 1 head broccoli, cut into florets
• 10 ounces fettuccine pasta
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped parsley (optional)

Instructions

1. Season the chicken with salt and pepper.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the pot and set aside.
3. Add the butter and garlic to the pot, and cook for 1-2 minutes, or until fragrant.
4. Add the chicken broth, heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes (if using) to the pot. Stir until the sauce is smooth.
5. Add the fettuccine pasta and broccoli to the pot. Bring to a boil, then reduce the heat to medium and simmer for 10-12 minutes, or until the pasta is cooked and the broccoli is tender.
6. Add the cooked chicken back to the pot and stir to combine.
7. Garnish with chopped parsley (if using) and serve hot.

This recipe serves 4-6 people and takes about 30 minutes to prepare and cook.