Prep the ingredients per the instructions above.

Bring a pot of water to a boil and season with salt. Cook the broccoli until tender, then drain and set aside.

Season the chicken with salt and pepper, drizzle with olive oil, and grill over medium heat until the internal temperature reaches 165°F (74°C). Set aside.

Make the Alfredo sauce: In a saucepan over medium heat, bring the heavy cream to a simmer and let reduce until creamy. Remove from the heat. Whisk in half of the Parmesan cheese until smooth.

Cook the fettuccine in a separate pot of salted boiling water according to package instructions. Drain, reserving about 1/2 cup of pasta water.

Toss the cooked pasta, grilled chicken, and broccoli in the Alfredo sauce until well coated. Add reserved pasta water as needed for a smooth, creamy consistency. Garnish with the remaining Parmesan cheese and parsley.

Prepare the tomato and avocado side: Portion slices of tomato and avocado, drizzle with olive oil, sprinkle with diced garlic, and season with salt.

Serve the fettuccine with Alfredo sauce alongside the tomato and avocado. Pour apple cider into glasses and enjoy.