Creamy Lemon Fettuccine with Pan-Seared Chicken and Broccoli

Cook fettuccine pasta in boiling salted water according to package instructions, adding the broccoli florets during the last 5 minutes. Drain and set aside.

While the pasta is cooking, season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat, add the chicken, and sauté until fully cooked and golden brown. Remove from heat, let it rest for a few minutes, then slice into strips.

In the same skillet, add the minced garlic and sauté for one minute until fragrant.

Pour the store-bought Alfredo sauce into the skillet with the garlic, stirring well.

Add the shredded parmesan, lemon zest, and lemon juice to the skillet, stirring until the cheese is melted and the sauce is creamy.

Add the cooked pasta, broccoli, and sliced chicken into the sauce, tossing everything together until well coated.

Serve the Lemon Fettuccine with pan-seared chicken and broccoli warm, topped with extra parmesan, and enjoy!