Chicken Alfredo

Prepare Your Ingredients
Wash and dry your produce.
Preheat the oven to 425 F.
Foil-line a baking sheet/pan.
Bring a medium pot of salted water to a boil.
Roughly chop the parsley.
Mince 3 cloves of garlic.
Chop the broccoli into bite sized pieces.
Roughly chop the sun dried tomatoes.
Pat chicken breasts dry, season with salt and pepper and dust on all sides with flour.

Cook Pasta and Roast the Broccoli
Add pasta to the boiling water, and cook, stirring occasionally, for about 12 minutes.
Drain the pasta, reserving about 2 Tbsp water in the pot.
Return pasta to the pot, and cover to keep warm.
Add broccoli to the baking pan and toss with ⅓ of the garlic, some olive oil, salt and pepper.
Transfer to the oven, and roast for 12-15 minutes, leave the oven on.

Prep the chicken
Heat ½ Tbsp olive oil over medium-high heat in a medium pan (oven-proof if you have one).
When hot, add the chicken and sear until browned; 2-3 minutes per side (add oil if pan dries).
Add chicken broth to the pan, and reduce heat to a low simmer.
Cover with a lid, or aluminum foil, and continue cooking chicken, 4-6 minutes, or until internal temperature is 160° F.

Make Sauce
Remove chicken from the pan and set aside.
Reduce heat to low, add garlic and desired red pepper flakes, and cook, stirring constantly, 1 minute.
Add the heavy cream, followed by parmesan cheese, and mix.
Bring the sauce to a simmer, and stir continuously until sauce thickens; 1-2 minutes.
Immediately remove from heat, add the sundried tomatoes, and mix.
Place chicken back in the pan (or transfer chicken to an oven-safe dish with sauce).
Spoon some sauce over the chicken and top with the mozzarella cheese.
Place in the oven, and bake 1-2 minutes, until the cheese has melted, and begins to brown.

Plating
Plate the chicken breasts on each dish (leave sauce in pan).
Toss the pasta in the pot with the reserved water, then transfer to the pan and toss with the sauce.
Divide the pasta and broccoli between your dishes and garnish with the parsley.
Enjoy!