1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. In the last 2 minutes of cooking, add the broccoli florets. Drain together and reserve ½ cup pasta water.

2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 4–5 minutes per side until golden and cooked through. Remove and let rest.

3. In the same skillet over medium-low, melt the butter. Add minced garlic and sauté for 30–60 seconds.

4. Pour in the heavy cream and stir to combine. Let it simmer for 2–3 minutes.

5. Gradually whisk in Parmesan until sauce is creamy. Stir in nutmeg and red pepper flakes if using. Use reserved pasta water to adjust thickness.

6. Add pasta and broccoli to the skillet. Toss to coat. Slice chicken and return to skillet. Let everything warm through.

7. Turn off heat. Garnish with chopped parsley. Serve immediately.