Ingredients:

  • 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 10 oz fettuccine pasta
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup half-and-half
  • 1.5 cups Parmigiano-Reggiano, freshly grated
  • 1/4 tsp nutmeg, freshly grated
  • 1/2 cup reserved pasta water
  • 2 cups fresh broccoli florets

Instructions:

  1. Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes before slicing.
  2. Boil a large pot of salted water. Cook fettuccine until just shy of al dente (approximately 2 minutes less than package instructions). Reserve 1/2 cup of pasta water before draining.
  3. In the same skillet over medium heat, melt the butter. Sauté minced garlic for 60 seconds, scraping the browned bits (fond) from the bottom of the pan.
  4. Whisk in the half-and-half and nutmeg, bringing to a gentle simmer. Gradually whisk in the Parmigiano-Reggiano until melted. Incorporate reserved pasta water 1 tablespoon at a time until the sauce reaches a velvety consistency.
  5. Toss the al dente pasta, sliced chicken, and steamed broccoli into the sauce. Heat over low for 1 minute until the sauce adheres to the noodles.