Boil the pasta: Cook fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.

Sauté the chicken: Heat olive oil in a large skillet over medium-high. Season chicken with paprika, salt, and pepper. Cook 5–6 minutes until golden and fully cooked. Remove and keep warm.

Cook the veggies: In the same pan, add butter. Sauté onions and bell pepper for 3–4 minutes. Add garlic and broccoli; cook another 3–4 minutes until broccoli is just tender.

Make the sauce: Lower heat and pour in heavy cream. Stir in Parmesan until melted and smooth. Simmer 2–3 minutes.

Combine it all: Toss in the cooked pasta and mix well to coat. Add chili flakes if desired.

Top & serve: Serve pasta topped with grilled chicken strips. Garnish with extra Parmesan or chili flakes for more heat!