Ingredients:

  • 1 lb Fettuccine pasta
  • 2 cups Heavy Cream (35%)
  • 1.5 cups freshly grated Parmesan cheese
  • 1.5 lbs Chicken Breast, cut into 1 inch cubes
  • 4 cups Broccoli Florets
  • 1 stick (8 tablespoons) Butter
  • 4 cloves Garlic, minced
  • 1 tablespoon Olive Oil (or additional butter)
  • Salt, Black Pepper, Garlic Powder, and Nutmeg (to taste)

Instructions:

  1. Bring a large pot of water to a rolling boil and salt it heavily. Add the pasta and cook according to package directions, aiming for al dente minus 1 minute. Two minutes before the pasta is done, dump the broccoli florets into the boiling water. Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli immediately.
  2. Pat the cubed chicken dry and season generously with salt, pepper, and garlic powder. Heat the olive oil or butter in a deep, 12 inch skillet over medium-high heat until it shimmers. Add the chicken in a single layer and let it sear, undisturbed, for 3 minutes before tossing. Cook for 5–7 minutes total until the chicken is cooked through (165°F/74°C) and golden brown. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium-low. Add the stick of butter to the same skillet. Sauté the minced garlic for 60 seconds until fragrant. Pour in the heavy cream and a tiny pinch of nutmeg. Bring the cream to a gentle simmer, stirring frequently for 2 minutes to slightly reduce and thicken. Remove the pan from the heat entirely or keep the heat very low. Slowly whisk in the grated Parmesan cheese, one handful at a time, until the sauce is velvety smooth and homogenous. If it looks too thick, whisk in 1/4 cup of the reserved pasta water.
  4. Return the cooked chicken, the pasta, and the broccoli to the skillet containing the Alfredo sauce. Toss everything gently until every piece of chicken and pasta is completely coated. If the sauce thickens too much, loosen it with another splash of reserved water. Serve immediately.