1. Start off by boiling four quarts of water in a pot and cook the fettuccine for 8-10 mins. In the last two minutes throw in the broccoli, then strain, and set aside.
2. Put olive oil in a skillet on medium high heat until oil slightly smokes. Season chicken breast with salt, pepper, and garlic powder. Then place the chicken in the skillet for ten minutes then flip to other side to sear for another ten minutes. Continue cooking until internal temperature reaches 165 degrees or until fully cooked with no pink. Set aside.
3. In a medium sauce pan at medium high heat put in minced garlic to roast for 1 minute. Then add in alfredo sauce. Once thoroughly heated add in basil pesto until fully mixed through.
4. To incorporate all ingredients together, add pesto alfredo sauce to the pasta and broccoli till mixed through, place sliced chicken on top of pasta on a plate and top it with cooked crumbled bacon and grated parmesan if wanted.