Ingredients
For the Chicken
2 large chicken breasts (about 500 g / 1 lb)
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
Salt & black pepper, to taste
For the Pasta & Sauce
300 g (10 oz) fettuccine
2 cups broccoli florets
3 tbsp unsalted butter
4 garlic cloves, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup reserved pasta water
Salt & freshly ground black pepper, to taste
Pinch of nutmeg
Garnish
Extra Parmesan cheese
Fresh parsley, chopped
Instructions
Step 1: Cook Fettuccine & Broccoli
Bring a large pot of salted water to boil.
Cook fettuccine until al dente (follow package time).
Add broccoli florets during the last 2–3 minutes of pasta cooking.
Drain and reserve ½ cup of pasta water.
Step 2: Cook the Chicken
Season chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
In a large skillet, cook chicken over medium-high heat for 5–6 minutes per side, until golden and cooked through.
Let rest for 5 minutes, then slice thinly.
Step 3: Make Alfredo Sauce
In the same skillet, melt butter over medium heat.
Add garlic and saute for 30 seconds until fragrant.
Stir in cream and bring to a gentle simmer.
Add Parmesan cheese gradually, stirring until melted and smooth.
Season with salt, pepper, and optional nutmeg.
If sauce is too thick, add splashes of reserved pasta water.
Step 4: Combine & Serve
Toss fettuccine and broccoli in the Alfredo sauce.
Top with sliced chicken.
Garnish with parsley and extra Parmesan.
Notes & Tips
Use freshly grated Parmesan (not pre-shredded) for a creamy sauce.
For extra richness, add 2 tbsp cream cheese to the sauce.
If you like a little zest, add ½ tsp lemon zest before serving.
Swap chicken with shrimp or salmon for variation.