Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente (about 10 minutes). During the last 3 minutes of cooking, add the broccoli florets. Once done, reserve about a cup of pasta water, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Season the cubed chicken with salt and pepper, then add it to the hot skillet. Cook until golden brown and fully cooked through, about 6-8 minutes. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the Parmesan cheese until it melts and creates a creamy sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until you reach the desired consistency.

Add the drained pasta, broccoli, and cooked chicken back to the skillet. Toss everything together until the pasta and chicken are well-coated in sauce.

Divide the Creamy Chicken Broccoli Alfredo into bowls or plates. Garnish with additional Parmesan cheese and parsley if desired. Enjoy this delicious, comforting meal!