Chicken alfredo with broccoli

Coat the thin-sliced chicken evenly with a little oil and sprinkle with chicken seasoning; set aside.

Cook the pasta in boiling salted water to al dente per its packet; after 5 minutes add the broccoli and cook 5 minutes more.

Drain the pasta and broccoli and set aside, reserving 3/4 cup of the pasta water.

Heat a little oil in a pan over medium high heat; cook the chicken 3 to 4 minutes, flip, and cook another 3 to 4 minutes until fully cooked. Remove and reduce the heat to medium.

Melt the butter in the pan, scraping the bottom. Add the minced garlic and cook about 30 seconds.

Add the heavy cream and the pasta water and bring to a simmer; taste for salt.

Stir about 5 to 7 minutes until the sauce thickens.

On low heat so the sauce does not separate, add the parmesan and the mozzarella and let them melt.

Add the pasta and broccoli and coat with the sauce; mix in the chicken or place it on top. Garnish with fresh parsley.