Cook the pasta according to package instructions until al dente, drain and set aside.

While the pasta cooks, cut the chicken into bite-sized pieces and season with salt and pepper.

Heat a large skillet over medium heat, add 1 tablespoon of butter and cook the chicken until golden brown and cooked through. Remove chicken from the skillet and set aside.

In the same skillet, add the remaining butter and minced garlic, sauté for about 1 minute until fragrant.

Add the broccoli and sauté for 4-5 minutes until it's vibrant and just tender.

Lower the heat and add the heavy cream, cooked chicken, and Parmesan cheese to the skillet with the broccoli. Stir well and cook for a few minutes until the sauce thickens.

Fold in the cooked pasta, tossing gently to combine everything well and ensure the pasta is coated in the Alfredo sauce.

Serve immediately, garnished with additional Parmesan cheese and freshly cracked black pepper.