• Bring a large pot of water to a roaring boil. Season with 1 teaspoon kosher salt. Add the fettuccine and cook according to the length of time suggested on the package. Stir immediately after adding it to the water and then frequently while it is boiling.
  1/2 pound fettuccine
• When there are 4 minutes left in the cooking time of the fettuccine, add the broccoli to the boiling water. Drain the fettuccine and broccoli together.
  4 cups broccoli florets

Chicken

• Season the chicken with salt and pepper.
  1/2 teaspoon kosher salt, dash black pepper
• Heat the olive oil in a large skillet over medium heat. Cook for approximately 4 minutes on each side or until the chicken reaches 165 degrees Fahrenheit.
  1 pound boneless skinless chicken breasts, 2 tablespoons olive oil
• Remove the chicken from the skillet and tent loosely with foil. Drain any excess oil from the skillet, but no need to clean it.

Alfredo Sauce

• In the same skillet over medium heat, whisk together the heavy cream and the butter until the butter is melted. Bring it to a simmer and turn the heat down low. Cook for 15 minutes, stirring occasionally. You should see occasional bubbles.
  2 cups heavy cream, 2 tablespoons unsalted butter
• Stir in the Parmesan cheese until it melts. Season with salt and pepper, tasting and adding more as needed. We typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this.
  1 cup Parmesan cheese, 1/4 teaspoon kosher salt, fresh black pepper
• Toss the fettuccine and broccoli with sauce. Cut up the chicken into slices and serve on top of the fettuccine. If desired, garnish with freshly chopped parsley.