Instructions
Step 1: Cook fettuccine according to package instructions. During the last 3 minutes of cooking, add broccoli florets to the pot. Drain and set aside.
Step 2: While pasta cooks, season chicken slices with salt and pepper. Heat olive oil in a skillet over medium heat. Sear chicken until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and keep warm.
Step 3: In the same skillet, melt butter. Add garlic and sauté for 1 minute until fragrant.
Step 4: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg (if using), cooking until sauce thickens slightly.
Step 5: Add drained pasta and broccoli to the sauce, tossing to coat. Slice the cooked chicken and place on top of the pasta.
Step 6: Garnish with chopped parsley and serve immediately.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to maintain sauce texture. Freezing is not recommended due to the creamy sauce.
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