Instructions
Step 1 Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. /n
Step 2 While the pasta cooks, season the sliced chicken with salt, black pepper, garlic powder, and Italian seasoning. /n
Step 3 Heat olive oil in a large skillet over medium heat and cook the chicken for 5–7 minutes until golden brown and cooked through, then remove and set aside. /n
Step 4 In the same skillet add broccoli florets and sauté for 3–4 minutes until bright green and slightly tender, then remove and set aside with the chicken. /n
Step 5 Reduce heat to medium low, add butter to the skillet, and sauté minced garlic for about 1 minute until fragrant. /n
Step 6 Pour in heavy cream and whole milk, stirring gently, and allow the mixture to simmer for 3–5 minutes until slightly thickened. /n
Step 7 Stir in grated Parmesan cheese and nutmeg, whisking until the sauce becomes smooth and creamy. /n
Step 8 Return the cooked pasta, chicken, and broccoli to the skillet, tossing gently to coat everything evenly in the Alfredo sauce. Add reserved pasta water as needed to loosen the sauce. /n
Step 9 Garnish with fresh parsley and serve immediately while hot and creamy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creamy consistency. Avoid overheating to prevent the sauce from separating. This dish is best enjoyed fresh but can be frozen for up to 1 month, though the texture of the sauce may slightly change after thawing.
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