1-Start by cooking 1 pound of fettuccine in a large pot of salted boiling water until it’s al dente, which takes about 10-12 minutes. Drain the pasta but save some of the pasta water for later, as it helps adjust the sauce’s thickness.

2-While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 2 heads of chopped broccoli, season with salt and pepper, and sauté for about 4 minutes. Pour in 1/4 cup of water to help it finish cooking until crisp-tender, then set it aside.

3-In the same skillet, add the remaining 1 tablespoon of olive oil and cook the 24 ounces of boneless skinless chicken breasts, cut into 1-inch cubes, until they’re golden and fully cooked through, about 6-8 minutes. Season with salt and pepper as you go, then transfer the chicken to join the broccoli.

4-Melt 4 tablespoons of butter in the skillet and quickly sauté the 3 cloves of finely minced garlic for 1-2 minutes until fragrant. Stir in 2 cups of heavy cream and 1 cup of grated parmesan cheese, cooking until the mixture is melted and bubbly.

5-Combine the drained pasta, reserved pasta water, cooked chicken, and broccoli into the sauce. Mix everything together, adding more pasta water as needed to get your preferred creamy consistency. This step ensures every bite is perfectly coated.

6-Serve the dish warm, topped with extra parmesan cheese for an added touch. The total prep time is around 25 minutes, making it a speedy option for any day. For healthier twists, remember you can use simple ingredient swaps like in other recipes to keep things fresh.