Chicken and Broccoli Alfredo Pasta

Ingredients:

For the Pasta:

300g penne pasta

Salt (for boiling water)

For the Chicken and Broccoli:

2 chicken breasts (cut into strips)

2 cups broccoli florets

2 tbsp olive oil

Salt and black pepper to taste

For the Alfredo Sauce:

2 tbsp butter

4 garlic cloves (minced)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 tsp nutmeg (optional)

Fresh parsley (chopped, for garnish)

Instructions:

Cook the Pasta and Broccoli:

Boil penne pasta in salted water according to package instructions. In the last 3 minutes of boiling, add broccoli florets.

Drain and set aside.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat. Season chicken strips with salt and pepper.

Cook chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.

Prepare the Alfredo Sauce:

In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.

Add heavy cream and bring to a simmer. Stir in Parmesan cheese and nutmeg. Let the sauce thicken slightly.

Combine:

Add the cooked pasta, broccoli, and chicken to the sauce. Toss until well coated.

Garnish and Serve:

Sprinkle chopped parsley and extra Parmesan cheese on top. Serve hot.