1. Begin by cooking the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli florets and chicken broth, and cover the skillet. Allow the broccoli to steam for about 3-4 minutes until tender-crisp.
4. Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese, allowing it to melt and thicken the sauce. Add the cooked chicken back into the skillet, along with the red pepper flakes if using, and stir to combine.
5. Add the cooked fettuccine to the skillet, tossing everything together to ensure the pasta is well coated in the creamy Alfredo sauce. Allow the flavors to meld together over low heat for an additional 2 minutes.
6. Finish with a sprinkle of fresh parsley for a touch of color and freshness before serving.

As you prepare this dish, remember that cooking is an art, not a science. Feel free to adjust the seasoning to your taste, and don’t hesitate to add your creative flair, just as my mother did with her improvisational skills.