Chicken Broccoli Alfredo

Bring a large pot of salted water to a boil. Season chicken pieces with salt and pepper.

Add pasta to boiling water and cook until 1 minute before al dente (it will finish cooking in the sauce). Transfer to a colander and set aside.

In the same pot, heat 1 tbsp butter over medium-high heat. Add chicken and cook, stirring occasionally, until lightly golden (about 5–7 minutes). Do not fully cook through. Transfer to a plate.

Add remaining 3 tbsp butter to the pot. Add broccoli and sauté for 3–4 minutes until bright green and tender-crisp. Return chicken to the pot and stir.

Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.

Pour in heavy cream and stir gently. Simmer for 2–3 minutes, then remove from heat.

Whisk in grated Parmesan cheese in three additions, stirring constantly until fully melted and smooth. Add lemon juice, salt, and black pepper to taste.

Add cooked pasta to the pot with the sauce and protein. Toss gently over low heat for 1–2 minutes to combine and allow pasta to finish cooking.

Divide into bowls or plates. Garnish with fresh parsley if desired. Serve immediately.