Ingredients
12
12 servings
- •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
- •0.5 tablespoon cayenne pepper, or to taste
- •1.5 cups shredded Parmesan cheese
- •2 cups chopped broccoli
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 833
- Carbohydrate: 67g
- Fat: 47g
- Fiber: 4g
- Protein: 37g
- Sugar: 8g
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