Creamy Chicken Alfredo
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

Ingredients for - Creamy Chicken Alfredo

1. Skinless, boneless chicken breasts, cut into chunks - 2 pounds
2. Salt and ground black pepper to taste - 2 pounds
3. Thin spaghetti - 2 (16 ounce) packages
4. Alfredo sauce - 4 (15 ounce) jars
5. Italian seasoning - 2 tablespoons
6. Garlic powder - 2 tablespoons
7. Chopped onion - 2 tablespoons
8. Chopped fresh basil - 2 tablespoons
9. Salt - 2 tablespoons
10. Ground black pepper - 2 tablespoons
11. Onion Powder - 1 tablespoon
12. Cayenne pepper, or to taste - ½ tablespoon
13. Shredded Parmesan cheese (Optional) - 1 ½ cups
14. Chopped broccoli (Optional) - 2 cups

How to cook deliciously - Creamy Chicken Alfredo

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.