Instructions
Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and fully cooked. Remove from pan and slice.
Step 2: Bring a large pot of salted water to a boil. Cook fettuccine according to package directions. Add broccoli during the last 2 minutes of cooking. Drain and set aside.
Step 3: In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Step 4: Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir continuously until the sauce thickens. Add nutmeg if using.
Step 5: Toss the cooked pasta and broccoli into the sauce until well coated. Top with sliced chicken and garnish with fresh parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce.
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