1 lb fettuccine pasta

1 lb chicken breast, diced

2 cups broccoli florets

1 packet ranch seasoning mix

4 cups chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper, to taste

Heat the olive oil over medium heat in a large pot. Add the diced chicken and cook until browned and cooked through. Season with salt and pepper.
Stir in the ranch seasoning mix and cook for another minute to combine the flavors.
Add the chicken broth to the pot and bring to a boil. Once boiling, stir in the fettuccine and broccoli florets.
Cook everything together for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the broccoli is tender.
Reduce the heat and slowly stir in the heavy cream and Parmesan cheese. Stir until the mixture becomes creamy and smooth.
Taste and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy!

You can add sliced mushrooms along with the chicken for an earthy twist.

Swap the fettuccine for any pasta shape you like, such as penne or spaghetti.

For a different flavor, substitute the Parmesan with mozzarella or cheddar cheese.

Add red pepper flakes or hot sauce to make it spicy.