Ingredients
Method
- Cook the fettuccine in a large pot of salted boiling water until al dente, according to package instructions.
- Add broccoli to the boiling pasta water during the last 2 minutes of cooking.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat and sauté the chicken until golden brown, about 6-7 minutes per side.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring to combine, then add the Parmesan cheese, and mix until melted and creamy.
- Toss in the drained fettuccine and broccoli, mixing until well-coated in the sauce, then season with salt and pepper.
- Serve immediately, garnishing with extra Parmesan and cracked black pepper if desired.
Nutrition
Notes
For the best flavor, use freshly grated Parmesan. Leftovers can be stored in an airtight container for up to 3 days and reheat beautifully over low heat.