1-Getting started: Getting started with Creamy Chicken Broccoli Alfredo Fettuccine is straightforward and fun. Begin by boiling salted water and cooking the fettuccine until al dente, which takes about 8-10 minutes depending on the package instructions.

2-Cooking broccoli: In a skillet over medium-high heat, cook the broccoli with a bit of salt and pepper for 4 minutes until it turns bright green, then add ¼ cup of water and cook until it’s evaporated and the broccoli is tender. Transfer the broccoli to a bowl and set it aside.

3-Cooking chicken: Next, in the same skillet with 1 tablespoon of olive oil, season and cook the chicken cubes for 5-7 minutes until they’re golden and fully cooked, then add them to the bowl with the broccoli. Melt the remaining butter in the skillet and cook the minced garlic for 30 seconds until fragrant.

4-Making the sauce: Add the heavy cream to the skillet, scraping up any brown bits for extra flavor, then mix in the parmesan cheese and cook until it’s melted and the sauce is bubbling. Reduce the heat to low and keep it warm.

5-Final steps: Drain the pasta, reserving 1 cup of the cooking water, and add the pasta to the sauce, tossing to coat evenly. Combine the chicken and broccoli back into the skillet, and use the reserved pasta water to thin the sauce if it needs it. Serve warm with extra parmesan for garnish. This method ensures a smooth, creamy result that’s ready quickly.