Instructions
step 1 Cook fettuccine in salted boiling water according to package instructions. In the last 2 minutes of cooking, add broccoli florets. Drain and set aside.
step 2 Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 5–6 minutes per side. Remove and set aside.
step 3 In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
step 4 Stir in cream and milk, then bring to a gentle simmer. Reduce heat and whisk in Parmesan cheese and Italian seasoning until melted and smooth.
step 5 Return pasta and broccoli to the skillet, tossing to coat in the sauce. Add cooked chicken on top and let everything warm through for 2–3 minutes.
step 6 Serve hot, garnished with more Parmesan or chopped parsley if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Not recommended for freezing due to dairy content.
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