Step 1: Cook the Pasta

• In a large pot, bring water to a boil and add 1 tablespoon of salt.
• Add the fettuccine and cook according to package instructions until al dente (about 10-12 minutes). Reserve ½ cup of pasta water before draining the pasta.

Step 2: Grill the Chicken

• While the pasta cooks, season the chicken breasts with Italian seasoning, salt, and pepper.
• Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
• Cook the chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
• Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.

Step 3: Steam the Broccoli

• Steam the broccoli florets for 3-4 minutes until bright green and tender.
• Optional: Drizzle the steamed broccoli with a little lemon juice for a pop of freshness.

Step 4: Make the Alfredo Sauce

• In a large pan, melt ½ cup of butter over medium heat.
• Add the minced garlic and sauté for 30 seconds until fragrant.
• Pour in the heavy cream and bring the mixture to a simmer. Stir occasionally to avoid scorching.
• Gradually whisk in the grated Parmesan cheese, stirring continuously until the sauce thickens.
• Season the sauce with salt, pepper, and a pinch of nutmeg (if using).

Step 5: Combine the Pasta and Sauce

• Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta evenly.
• If the sauce is too thick, add a little of the reserved pasta water to loosen it.

Step 6: Assemble the Dish

• Top the Alfredo pasta with the sliced grilled chicken and steamed broccoli.
• Sprinkle with fresh parsley and extra Parmesan cheese for garnish.