Ingredients:
2 cups cooked fettuccine pasta.
1 pound chicken breast, cubed.
2 cups broccoli florets.
2 cups heavy cream.
1 cup grated Parmesan cheese.
2 tablespoons butter.
3 cloves garlic, minced.
Salt and pepper to taste.
Fresh parsley, chopped (for garnish).
Instructions:
In a large skillet, melt the butter over medium heat. 
Add minced garlic and sauté until fragrant, about 1 minute. 
Add cubed chicken breast to the skillet; season with salt and pepper. Cook until the chicken is golden and no longer pink, about 5-7 minutes. 
Add broccoli florets to the skillet and stir in the heavy cream. Bring to a gentle simmer. 
Cook for 5 minutes, allowing the broccoli to become tender. 
Stir in the Parmesan cheese and mix until combined and creamy. 
Add cooked fettuccine pasta to the skillet and gently toss to coat. 
Serve hot, garnished with fresh parsley if desired. 
Notes:
Can substitute heavy cream with half-and-half for a lighter option. Add cooked turkey bacon for extra flavor.