Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 medium head of broccoli, cut into florets (approximately 4 cups/400g)
  • 2 cloves garlic, minced
  • 4 tablespoons (56g/1/2 stick) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional, but highly recommended!)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) pasta of your choice (fettuccine, penne, or linguine work well)
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken, garlic powder, salt, and pepper. Cook until chicken is cooked through and lightly browned (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add broccoli florets to the same skillet. Add the minced garlic, then sauté until tender-crisp, about 5-7 minutes. Add a splash of water to the pan and cover if the broccoli starts to burn, allowing it to steam slightly to soften.
  4. In the same skillet, melt butter over medium heat. Add heavy cream and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes, allowing the cream to thicken slightly.
  5. Stir in Parmesan cheese and nutmeg (if using). Season with salt and pepper to taste. Add cooked chicken and broccoli to the sauce. Toss gently to coat.
  6. Add the drained pasta to the skillet with the sauce, chicken, and broccoli. Toss to combine, adding a little reserved pasta water if needed to create a creamy consistency. Serve immediately, garnished with extra Parmesan cheese.