Cut chicken breasts into about small pieces (approximately 1/2 inch).
In a large skillet, turn heat to low, melt butter. Add chickenpieces, cajun seasoning and pepper. Stir.
Cook chicken until no longer pink, approximately 6-8 minutes depending on the size of the chicken pieces.
Remove chicken from skillet and place on a plate, set aside.
In the same skillet over low heat, add butter, cream cheese, onions and garlic. Stir and when almost melted, add heavy cream, stir.
Next, add oregano, basil, salt and pepper.
Whisk and cook on low until completely melted.
Sprinkle in shredded Parmesan cheese and cook until it thickens up a bit, stirring often (approximately 10 minutes).
Once desired consistency is obtained, add chicken and broccoli florets. Stir.
Simmer for 10-15 minutes then serve over fettuccine pasta. Enjoy!
Alfredo sauce adapted from my Cajun Shrimp Fettuccine Alfredo