Broccoli Chicken Fettuccine

Cook the fettuccine according to the package directions. During the last 2 minutes of cooking, add the broccoli florets to the same pot. Drain and reserve ½ cup of the pasta water. Season the chicken with Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes until golden brown and fully cooked. Remove and set aside. In the same skillet, melt the butter and sauté the garlic for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes. Stir in the Parmesan cheese until melted and smooth, creating a creamy Alfredo-style sauce. Add the cooked fettuccine, broccoli, and chicken to the skillet. Toss everything together until evenly coated. Add reserved pasta water if needed to loosen the sauce. Taste and adjust the seasoning with salt and black pepper. Garnish with fresh parsley and extra Parmesan cheese before serving.