1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package directions. In the last 3 minutes, add broccoli florets. Reserve 1/2 cup pasta water, then drain.

2. Pat chicken dry and cut into thin strips. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. Heat olive oil in a large skillet over medium heat. Sear chicken until cooked through and lightly golden, 4 to 6 minutes. Transfer to a plate.

4. In the same skillet, melt butter. Add garlic and cook 30 seconds until fragrant.

5. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until smooth.

6. Add a splash of reserved pasta water to loosen the sauce to a silky consistency.

7. Return chicken to the skillet, then add cooked pasta and broccoli. Toss to coat evenly.

8. Season with remaining salt, pepper, and red pepper flakes if using.

9. If the sauce thickens, add more reserved pasta water a tablespoon at a time.

10. Garnish with parsley and serve immediately with extra Parmesan.