Cook the fettuccine according to package instructions until al dente.
Meanwhile, heat olive oil in a large skillet over medium heat.
Add diced chicken to the skillet and season with salt and pepper.
Cook the chicken for about 6-7 minutes, flipping halfway through until golden and cooked through.
Add minced garlic and broccoli to the skillet, cooking for 2-3 minutes until fragrant and broccoli is tender.
Pour in the heavy cream, stirring to combine and bring to a gentle simmer.
Stir in the Parmesan cheese until melted and smooth, adjusting seasoning if necessary.
Add the cooked pasta to the sauce, tossing to coat thoroughly. If the sauce is too thick, use reserved pasta water to reach desired consistency.
Serve immediately, garnished with chopped parsley for freshness.
