Instructions
step 1 Cook the fettuccine according to package directions until al dente. In the last 2 minutes of cooking, add broccoli florets to the boiling pasta. Drain and set aside.
step 2 Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
step 3 Heat olive oil in a skillet over medium heat. Cook chicken breasts for 5–7 minutes per side until golden brown and cooked through. Remove from pan and let rest before slicing.
step 4 In the same skillet, melt butter and add minced garlic. Sauté for about 1 minute until fragrant.
step 5 Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese and nutmeg, stirring until the sauce thickens and is smooth.
step 6 Add the cooked pasta and broccoli to the sauce and toss until well coated.
step 7 Slice the chicken and arrange over the creamy pasta. Garnish with chopped parsley and extra Parmesan if desired.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to maintain the creamy texture. You can also reheat in the microwave in short intervals, stirring in between to prevent the sauce from separating.
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