Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.

During the last two minutes of cooking, add the broccoli florets to the pot.

Drain the pasta and broccoli, then set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

Season the chicken breasts with salt, pepper, and garlic powder.

Once the oil is hot, add the chicken to the skillet and cook for about 6-7 minutes on each side or until golden brown and fully cooked (internal temperature should reach 165°F).

Remove the chicken from the skillet and let it rest for a few minutes, then slice it into bite-sized pieces.

In the same skillet used for the chicken, reduce the heat to medium and melt the butter.

Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and stir well, letting it simmer for 2-3 minutes until slightly thickened.

Gradually whisk in the grated Parmesan cheese, stirring constantly until fully melted and combined.

Add the Italian seasoning and stir again. If the sauce is too thick, you can add a little pasta water to reach your desired consistency.

Add the drained pasta and broccoli to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.

Add the sliced chicken on top, mixing them together to combine.

Serve the Broccoli Chicken Alfredo hot, garnished with fresh parsley for a pop of color.

Enjoy this dish with a side of garlic bread or a fresh salad for a complete meal.