2 tablespoons chopped fresh parsley for garnish (optional)
In large saucepot, cook fettuccine as label directs, adding broccoli during last minute of cooking; drain, return to pot and cover.
Spray both sides of chicken with cooking spray; sprinkle with salt and pepper. In large skillet, cook chicken over medium heat 6 minutes or until browned and internal temperature reaches 165°, turning once; transfer chicken to cutting board. Cut chicken into 1-inch pieces; cover with foil.
In same skillet, melt butter over medium heat; add garlic and cook 1 minute, stirring constantly. Add flour; cook 1 minute, whisking constantly. Add milk; cook 2 minutes or until thickened, whisking constantly. Whisk in cheeses until incorporated. Add chicken and cook 2 minutes or until heated through, stirring frequently. Add chicken mixture to fettuccine; toss to combine.