Preparation Instructions

• Cook the fettuccine according to package instructions until al dente, adding broccoli florets during the last 3 minutes of cooking. Drain and set aside.
• In a large skillet, heat olive oil over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
• In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer, stirring occasionally.
• Reduce heat to low and gradually stir in Parmesan cheese until melted and smooth. Add nutmeg if using, and season with salt and pepper to taste.
• Return cooked chicken and drained pasta with broccoli to the skillet. Toss everything together until well coated in the Alfredo sauce. Garnish with fresh parsley before serving.