Instructions:
step 1 Cook fettuccine in salted boiling water until al dente. In the last 2-3 minutes, add broccoli to the pot. Drain and set aside.
step 2 Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken 5-6 minutes per side until fully cooked. Let rest, then slice.
step 3 In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
step 4 Pour in heavy cream and bring to a gentle simmer.
step 5 Stir in Parmesan cheese and whisk until melted and smooth. Add nutmeg if using. Thin with milk if needed.
step 6 Add cooked pasta and broccoli to the sauce. Toss to coat.
step 7 Top with sliced chicken and garnish with chopped parsley before serving.
Storage and Reheating Tips:
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving too long to prevent separating.
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