Instructions:
Step 1 Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Step 2 Steam broccoli florets for 4-5 minutes until bright green and tender. Set aside.
Step 3 Season chicken breasts with salt, pepper, and garlic powder.
Step 4 Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side or until fully cooked. Let rest, then slice into strips.
Step 5 In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
Step 6 Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and black pepper until sauce is smooth and thickened.
Step 7 Add cooked pasta, broccoli, and sliced chicken to the sauce. Toss to combine. Add a splash of reserved pasta water if needed to loosen the sauce.
Step 8 Serve warm, garnished with chopped parsley and extra Parmesan 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 or in the microwave with a splash of cream or milk to restore creaminess.
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