Before you get cooking, measure out all your ingredients. Chop your garlic and onion, and cut the broccoli into florets. This will make the cooking process smoother.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season your chicken breasts with garlic powder, paprika, Italian herbs, sea salt, black pepper, and crushed red pepper flakes. When the oil shimmers, add the chicken breasts.

Cook them for about 6-7 minutes on each side, or until they’re golden brown and cooked through. Once done, remove the chicken from the pan and let it rest. Slice it afterward.

In the same skillet, add more oil if needed and toss in the minced onion. Cook for about 3 minutes until it softens. Next, throw in the garlic and cook for an additional 30 seconds until fragrant. Make sure the garlic doesn’t burn!

Sprinkle the flour over the sautéed onion and garlic, stirring continuously to combine. This step will create a roux, which thickens the sauce. Gradually whisk in the chicken broth, followed by the milk. Keep stirring until the sauce thickens—this should take about 4-5 minutes.

Now, add the cream cheese and Parmesan cheese, stirring until both are melted and the sauce is creamy. If it’s too thick, you can add a splash more of milk.

While you’re making the sauce, cook your pasta according to package instructions. In the last two minutes of cooking, drop the broccoli florets into the pasta pot. This allows the broccoli to become tender while retaining its bright green color.

Once cooked, drain the pasta and broccoli, then add them to the Alfredo sauce. Toss everything together until well combined; it should look luscious and inviting.

Stir in the sliced chicken and mix until it’s evenly distributed. Let it simmer for a minute to heat everything through. You can taste it now and adjust the seasoning if necessary.

Dish out generous portions and garnish with freshly chopped parsley. For an added treat, top with extra grated Parmesan and a sprinkle of red pepper flakes if you like a bit more zing!