♥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)
Instructions
STEP 1
♥Season chicken with salt and pepper and heat a large skillet over medium-high heat.
STEP 2
♥Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
STEP 3
♥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.
STEP 4
♥Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne.
STEP 5
♥Bring sauce to a slight boil; stir in Parmesan cheese and cook the 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.
STEP 6
♥Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
STEP 7
♥Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
STEP 8♥Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.
