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Cooking the Pasta: Bring a large pot of salted water to a boil. Add the vegetable fettuccine and cook until al dente, 8 to 10 minutes or follow package instructions.

Seasoning the Chicken: Pat both sides of the chicken breasts dry with paper towels. Season with salt and pepper.

Searing the Chicken: Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. Swirl the pan and add the chicken. Let cook undisturbed for 5 to 7 minutes, until golden-brown. Do not flip if it feels stuck.

Finishing the Chicken: Flip the chicken, add 1 tablespoon of butter between them, and gently swirl the pan to distribute. Cook until the internal temperature reaches 165°F, 5 to 7 minutes more.

Resting and Slicing: Transfer the chicken to a plate or board and let rest for 3 minutes. Slice into 1.5 - 2 centimetre pieces. Cover and set aside.

Draining Pasta: Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Making Alfredo Sauce: In the same pan, melt the remaining 7 tablespoons of butter over medium heat. Add garlic and sauté until fragrant, 30 seconds to 1 minute.

Simmering the Sauce: Whisk in cream, Parmesan, nutmeg, salt, and pepper. Simmer for 3 to 4 minutes. If sauce is too thick, add pasta water, broccoli water, or chicken broth a few tablespoons at a time.

Combining: Add the chicken and drained fettuccine to the sauce and toss to coat evenly.

Garnishing & Serving: Divide into bowls and garnish with parsley, more Parmesan, and black pepper if desired. Serve with a light salad like Green Salad, Keto-Friendly.

Refrigerate: Let cool completely. Store in an airtight container in the fridge for up to 3–4 days.

Freeze: Store in a freezer-safe container for up to 2 months. Defrost overnight in the fridge and reheat gently in a pan.