Boil a large pot of water over med-hi heat and add salt. Blanch broccoli in boiling water until bright green and crisp-tender. 3 min. Drain immediately and set aside.

Fill large stockpot 3/4 full with water and add 3 T salt, boil over med-hi heat. Add cauliflower and cook until very soft. 13-15 min. Drain and set aside.

Melt 3 T butter in large skillet over low heat. Add garlic and saute until soft and fragrant 2-3 min. Transfer to food processor.

In 2 batches, add cauliflower to food processor and 1/2 cup milk each time. Puree until very smooth. 1 min.

Add 3 T butter to skillet, then add cauliflower mixture, nutmeg, pepper, and 1 t salt. Add heavy cream and cook over low heat until heated through 2-3 min. Add 3/4 cup Parmesan and cook, stirring until melted. Keep warm until serving time.

Boil large pot of water over med-hi heat and add 1 T salt. Cook fettuccine until al dente. Drain and keep warm.

Heat grill pan on hi heat and spray with Pam. Sprinkle chicken on both sides with salt and pepper. Cook chicken on both sides until golden brown and grill marks appear. 4-6 min per side. Rest 5 min, cut into slices.

Combine fettuccine and sauce in large bowl, stirring until sauce coated. Toss with broccoli and chicken. Serve immediately, sprinkled with 1/4 c Parmesan.