Instructions:
step 1 Season chicken breasts with salt, pepper, and Italian seasoning.
step 2 Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Set aside to rest, then slice.
step 3 In a large pot, cook fettuccine according to package directions. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
step 4 In the same pot or a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
step 5 Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg (if using), whisking until smooth and creamy.
step 6 Add cooked fettuccine and broccoli to the sauce. Toss until evenly coated.
step 7 Top each serving with sliced grilled chicken and garnish with chopped parsley or extra Parmesan.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s consistency. Avoid microwaving for too long to prevent the sauce from separating.
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