# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1 lb 2 oz), sliced into strips
→ Vegetables
02 - 2 large heads broccoli (about 1 lb 5 oz), cut into bite-sized florets
→ Dairy
03 - 1 cup heavy cream
04 - 3/4 cup freshly grated Parmesan cheese
05 - 2 tablespoons unsalted butter
06 - 2 oz cream cheese, cubed
→ Aromatics and Seasonings
07 - 3 cloves garlic, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg
11 - 2 tablespoons chopped fresh parsley for garnish
→ Oils
12 - 1 tablespoon olive oil
# How to Cook:
01 - Fill a pot with 1 inch of water and bring to a boil. Place broccoli florets in a steamer basket, cover, and steam for 5 to 7 minutes until just tender but still bright green. Set aside and keep warm.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and sauté for 6 to 8 minutes until cooked through and golden. Transfer chicken to a plate and tent with foil.
03 - In the same skillet, reduce heat to medium. Add butter and garlic; cook for 1 minute until fragrant. Stir in heavy cream and cream cheese, whisking until the cream cheese melts and the sauce is smooth.
04 - Add grated Parmesan and nutmeg. Stir until cheese is fully melted and sauce is thickened, about 3 to 4 minutes. Taste and adjust seasoning if needed.
05 - Return chicken to the skillet, tossing to coat in the Alfredo sauce. Warm through for 1 to 2 minutes.
06 - Divide steamed broccoli among plates, spoon chicken Alfredo over the top, and garnish with fresh parsley.
