Cook the pasta and broccoli

• Bring a pot of salted water to a boil and cook the pasta until al dente.
• Add the broccoli florets to the pot for the last few minutes of cooking.
• Drain the pasta and broccoli, reserving a little cooking water.

Season the chicken

• Pat the diced chicken breast dry.
• Toss with smoked paprika and salt.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Cook the chicken until golden and cooked through, then set aside.

Start the alfredo sauce

• Lower the heat and melt the butter in the same pan.
• Add the shallot and garlic and cook until fragrant and softened.

Build the cream sauce

• Stir in the smoked paprika, Italian seasoning and dried parsley.
• Pour in the heavy cream and simmer gently until slightly thickened.
• Whisk in the grated parmesan until smooth, then season with salt and pepper.

Combine and serve

• Return the chicken to the pan with the pasta and broccoli.
• Toss to coat in the sauce, loosening with a splash of pasta water if needed.
• Finish with red pepper flakes if desired and serve hot.