Chicken and Broccoli Alfredo

Ingredients

Alfredo:

4T butter

3/4 cup heavy cream

8T Grated Parmesan

Lots of pepper (to taste)

Pinch of salt

Chicken:

2 boneless skinless chicken breasts

salt

pepper

Cajun seasoning (optional)

cayenne pepper (option)

about 1T olive oil (I used the Misto)

2 medium broccoli crowns, florets only

1/2 lb fettuccine

Directions

Cook fettuccine according to directions on box. Strain well and set aside until sauce is done.

Place broccoli florets in pan and fill with water until broccoli is submerged.  Bring to a boil.  Reduce heat and boil lightly until broccoli is tender.  I test this by stabbing a floret with a fork.  If the fork goes through easily and the floret basically falls off, it's done. Make sure you drain the broccoli very well, or it will make the sauce watery.

While the pasta and broccoli are cooking. Heat a large skillet to medium. You can either slice the chicken into bite sized pieces now, or after it's cooked.  I find that it cooks faster if you cut it first, plus the seasonings really get in there.  Either way, be sure to sprinkle a good amount of salt, pepper, cayenne pepper, and Cajun seasoning over the chicken before placing in the skillet.
When the skillet is warmed, add oil, then chicken.  I used a Misto filled with olive oil to coat the pan.  After I added the chicken, I sprinkled a little more of the seasonings and sprayed again with the Misto.
Cook chicken until it is no longer pink and the juices run clear.
Remove chicken to a plate, or to the cutting board if it still needs to be cut (let it cool a little before cutting).

Don't worry about it getting cold, you'll be adding it to the Alfredo in a few minutes.
Speaking of the Alfredo, it's time to get that going.  It doesn't take very long to make, so even if everything else is done cooking, don't worry. Plus the Alfredo will be hot and covering everything else that may have cooled (like that damn broccoli that refuses to hold its temperature).
In the same skillet you used for the chicken, melt butter on medium.  Once the butter is melted, remove skillet from heat.  Add cream, Parmesan, pepper, and salt, mix together well.  You can add a little Cajun here, too, if you so desire, but the chicken will add more flavor once you throw that back in.

Return skillet to heat.  Simmer on medium heat until sauce is heated through and starts to thicken. DO NOT BOIL. I mean if it starts to boil a little, the Alfredo isn't ruined, just don't let it sit at a boil for 10 minutes, ok?

You are free to add more Parmesan and pepper while the sauce cooks. Make this to your taste. Plus the more Parm you add, the thicker it will be!
When the sauce is heated through, add the chicken and heat, stirring often for just a couple more minutes until the chicken is warm again and completely covered in sauce. Remove from heat and let stand, uncovered, for 2-3 minutes to allow sauce to thicken.

At this point you can add the broccoli to the sauce, but I prefer to leave it separate. Even when strained thoroughly, broccoli retains water and can make your sauce watery.

So, now you're done!  Put some fettuccine in a bowl, add a spoonful or two of broccoli, throw in some chicken, and cover with sauce.

Mmmm. This is always a hit with my husband, I hope your fam enjoys it, too!