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Creamy Chicken Alfredo

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Creamy Chicken Alfredo

    • Medium



    Ingredients :

    • 2 pounds skinless
    • boneless chicken breasts
    • cut into chunks
    • salt and ground black pepper to taste
    • 2 (16 ounce) packages thin spaghetti
    • 4 (15 ounce) jars Alfredo sauce
    • 2 tablespoons Italian seasoning
    • 2 tablespoons garlic powder
    • 2 tablespoons chopped onion
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons salt
    • 2 tablespoons ground black pepper
    • 1 tablespoon onion powder
    • ½ tablespoon cayenne pepper
    • or to taste
    • 1 ½ cups shredded Parmesan cheese (Optional)
    • 2 cups chopped broccoli (Optional)

    Methods :

    • Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
    • Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
    • Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
    • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
    • Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.


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