Broccoli Chicken Alfredo

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente, usually 8-10 minutes. In the last 3 minutes of cooking, add the broccoli florets to blanch them. Drain, reserving 1 cup of pasta water, and set aside.
2. Prepare the chicken
   While the pasta is cooking, season chicken pieces with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
3. Make the Alfredo sauce
   In the same skillet, add the remaining tablespoon of olive oil and butter. Once butter is melted, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 3-4 minutes until slightly thickened.
4. Add the cheese and seasonings
   Gradually whisk in the Parmesan cheese until melted and smooth. Add nutmeg, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper to taste. If sauce becomes too thick, add some of the reserved pasta water to reach desired consistency.
5. Combine everything
   Return the cooked chicken to the skillet with the sauce. Add the drained pasta and broccoli, tossing gently to coat everything in the sauce. Cook for another 1-2 minutes until everything is heated through and well combined.
6. Serve and garnish
   Transfer to a serving dish or individual plates. Garnish with additional grated Parmesan cheese and freshly ground black pepper. Serve immediately while hot.