step 1 Cook the fettuccine according to package instructions; add broccoli to the pot during the last 3 minutes of cooking. Drain and set aside.
step 2 Season the chicken breasts with salt and pepper.
step 3 Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Remove and slice.
step 4 In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
step 5 Pour in the heavy cream and bring to a gentle simmer.
step 6 Stir in Parmesan cheese and nutmeg (if using), and cook until the sauce thickens slightly.
step 7 Add the cooked pasta and broccoli to the sauce and toss to coat evenly.
step 8 Top with sliced chicken and garnish with chopped parsley if desired.
Storage and Reheating Tips.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. You can also reheat in the microwave in 30-second intervals, stirring in between.
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