Instructions
step 1 Season chicken breasts with salt and pepper.
step 2 Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through. Let rest, then slice.
step 3 Cook fettuccine in a large pot of salted boiling water according to package directions. Add broccoli florets during the last 2-3 minutes of cooking. Drain and set aside.
step 4 In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
step 5 Pour in the heavy cream and bring to a gentle simmer.
step 6 Stir in Parmesan cheese and nutmeg (if using). Simmer for 2-3 minutes until the sauce thickens slightly.
step 7 Add the cooked fettuccine and broccoli to the sauce and toss to combine.
step 8 Top with sliced chicken and garnish with chopped parsley.
step 9 Serve hot and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to refresh the sauce. Avoid overheating to keep the chicken moist and the pasta creamy.
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