Make the alfredo sauce for the pasta. Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil. Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook on medium low until the cheese has melted and the sauce has thickened.
NOTE: To save time, these two steps can be done ahead of time: #1-Cook broccoli florets until done. #2-Cut two pre-cooked boneless, skinless chicken breasts into bite sized pieces. Set broccoli and chicken aside until ready to add to sauce.
Add drained fettucine noodles to the alfredo sauce in pan, then add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with alfredo sauce. If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in. Taste test the pasta. Season with additional salt and pepper, if desired. Continue cooking on low for a minute or two, to ensure everything is hot.
To serve, transfer chicken broccoli fettucine alfredo to individual serving dishes. Garnish each serving with chopped fresh parsley, if desired. If you don't mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too. Serve hot, and enjoy!
Chicken Broccoli Fettucine Alfredo https://www.thegratefulgirlcooks.com/chicken-broccoli-fettucine-alfredo/