1. Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, pepper, and ¼ cup grated Parmesan. Spread on a baking sheet and roast for 20–25 minutes until crispy and golden.

2. Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, heat olive oil and sear chicken for 5–6 minutes per side until fully cooked and golden brown. Set aside to rest, then slice.

3. Cook fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain and set pasta aside.

4. In the same skillet, melt butter and sauté minced garlic until fragrant. Pour in heavy cream and bring to a gentle simmer.

5. Stir in 1 cup Parmesan until melted. Add spinach and chopped artichoke hearts. Simmer until spinach wilts and sauce thickens slightly. Use reserved pasta water to loosen sauce if needed.

6. Toss cooked pasta into the skillet until well coated with sauce. Adjust seasoning with salt and pepper.

7. Plate the pasta, then top with sliced chicken and crispy roasted broccoli. Serve hot with extra Parmesan if desired.