Start by boiling a pot of salted water. Once it’s boiling, add the fettuccine pasta and cook according to the package directions for al dente pasta. Remember, you don’t want to overcook it; the pasta should be firm to the bite.
While the pasta is cooking, prepare the chicken breasts. Cut them in half lengthwise to create four thin pieces out of the two thick pieces. This helps them cook more evenly and quickly.
In a shallow dish, combine the flour, garlic powder, Italian seasoning, salt, and pepper. Mix it well to ensure an even distribution of the seasonings. Gently press each piece of chicken into the flour mixture to coat lightly.
In a large skillet, heat the butter and olive oil over medium-high heat. Once the pan is hot, add the coated chicken breasts. Cook for about five minutes on each side, until golden brown and cooked through to an internal temperature of 165 degrees. Remove the chicken from the pan and set it aside.
Next, steam your broccoli florets in a pot or steamer basket for about five minutes. You want them to be tender but still bright green and crisp. Be careful not to overcook them, as we want that lovely crunch!
Using the same skillet, add 1/2 cup of butter and the heavy cream to the pan. Stir it gently and bring it to a low simmer. Cook for about two minutes on a gentle simmer, ensuring it doesn’t reach a rolling boil.
Add the minced garlic, salt, pepper, and Italian seasoning to the cream sauce. Cook for one more minute, allowing the garlic to infuse its flavor into the sauce.
Gradually add the freshly grated parmesan cheese to the sauce, whisking until it melts and the sauce thickens. If it becomes too thick, simply add a bit of the reserved pasta water and whisk until fully incorporated.
Once the fettuccine is cooked, drain it and add it to the sauce. Toss the pasta gently to coat it well with the creamy sauce.
Add the steamed broccoli to the pasta and sauce, tossing everything gently so that the broccoli is evenly distributed.
Slice the cooked chicken and either add it to the dish or arrange it on top. Top each serving with more freshly grated parmesan cheese just before serving for that extra touch of flavor.
