• Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Finely grate 1 1/2 cups Parmesan Cheese.
• Using a chef's knife and cutting board, mince 1 cup sweet onion and 2 tablespoons minced garlic.
• Thaw 4 whole boneless chicken breasts and slice into small 1-inch pieces.

Make the Homemade Fettuccine

• In a large bowl or floured surface, combine 2 cups Italian 00 flour and 1/2 teaspoon kosher salt. Create a hole in the center and add 3 large eggs and 1 tablespoon extra virgin olive oilin the center. Whisk together the eggs and oil with a fork and begin adding in flour from the edges. Continue stirring until dough begins to form. Continue stirring in flour either with a fork or you can also use your hands.
• Knead dough until it's taken in as much of the flour as is necessary to form a nice dough that is just slightly sticky. Place dough in a plastic container and let rest for 30 minutes.
• Once the pasta has rested, you may roll out using a pasta roller machine or a rolling pin. Cut fettuccine slices and dry on a rack. See more in-depth Pasta Making Instructions Here.

Prepare the Chicken and Vegetables

• In a large freezer bag, combine 1 cup all-purpose flour, 2 teaspoons seasoned salt, and 1/2 teaspoon freshly ground black pepper. Add the chunks of chicken to the flour and shake and toss until all pieces are nicely covered. 
• Fry in a large cast iron skillet or enameled cast iron braiser with 1/3 cup olive oil. Cook on both sides until all are nicely browned. Set aside on a plate and keep warm while you prepare the rest of the dish.
• Microwave 3 cups broccoli and cauliflower pieces (frozen) in a microwave-safe bowl for 8-10 minutes until heated through, stirring halfway.

  If using fresh vegetables, place in microwavable bowl along with 3 tablespoons water. Heat for 5-7 minutes until steamed and tender.

Make the Alfredo Sauce

• Meanwhile, melt 1/2 cup butter in a large skillet or braiser. Sauté the minced onion and garlic until tender, about 2-3 minutes.
• Stir in 8 ounce cream cheese (softened) and whisk until smooth.
• Pour in 1 1/2 cups half and half cream in three parts, stirring well each time.
• Finish the sauce by adding the freshly grated Parmesan and fresh 1 teaspoon dried basil. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Continue stirring until sauce reaches the desired thickness.
• Add steamed broccoli and cauliflower to the Alfredo sauce.

Cook the Pasta

• Cook fresh fettuccine in salted boiling water for 3-4 minutes until it reaches al-dente. Transfer cooked pasta to the Alfredo sauce. Stir to cover in sauce.
• To prepare each serving, spoon fettuccine on a plate, being careful to include equal parts of broccoli and cauliflower. Top each with chicken pieces. May sprinkle with grated Parmesan if desired. Serves 4-6.