Instructions:
step 1 Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side until golden and cooked through. Remove and slice.
step 2 Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Add broccoli during the last 2 minutes of cooking. Drain and set aside.
step 3 In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
step 4 Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring frequently.
step 5 Stir in Parmesan cheese and nutmeg (if using) until the sauce is smooth and creamy.
step 6 Add the cooked pasta and broccoli into the sauce, tossing to coat evenly.
step 7 Top with sliced chicken and garnish with chopped parsley.
step 8 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 with a splash of milk or cream to keep the sauce creamy. Avoid high heat to prevent the sauce from separating.
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