In a large and deep frying pan, heat some olive oil and sear the chicken on both sides, adding salt and pepper. Add the onion and garlic. Once fragrant, add the broccoli and the vegetable powder. Add ½ cup of water to help the broccoli cook. Add the Alfredo sauce and simmer on low heat for 5-6 minutes.

In the meantime, in plenty of salted boiling water, cook the tagliatelle until al dente. Drain and reserve ½ cup of the pasta water in case you need it. Add the pasta to the sauce. Add parmesan cheese and mix. If you need to loosen up the sauce you can add some of the reserved pasta water. Add freshly ground pepper and serve with more grated cheese!