1. In a large pot of boiling salted water, cook fettuccine according to package instructions. Add broccoli during the last 3 minutes of cooking time. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper.
3. Add chicken to the skillet and cook until golden brown and cooked through, about 4-5 minutes per side. Remove chicken from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
5. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and whisk until the sauce is smooth and thickened, about 3-4 minutes.
6. Return chicken to the skillet along with the cooked pasta and broccoli. Toss everything to coat in the Alfredo sauce, adding a splash of pasta water if needed to reach your desired consistency.
7. Sprinkle with red pepper flakes for a bit of heat if desired. Garnish with parsley before serving.

Cooking with my dad taught me that the best dishes come from patience and a little love. So don’t rush the sauce—let it simmer and thicken to your liking.