Creamy Chicken Alfredo

Name: Creamy Chicken Alfredo
Prep time: 15 min
Cook time: 25 min
Yield: 12
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; 1/2 tablespoon cayenne pepper, or to taste; 1 1/2 cups shredded Parmesan cheese (Optional); 2 cups chopped broccoli (Optional)

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 12 servings 👁️ 5 views

I learned how to make creamy chicken Alfredo from my dad who has always been an incredible cook and amazing teacher. Chicken Alfredo was always my favorite. A lot of the recipes I see that are worthwhile are too much work because you have to make your own sauce, and those that don't have you make your own have no flavor. This recipe shows you how to take plain, bland, store-made sauce and make it more than restaurant-worthy.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 25 min

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 833

% Daily Value*

Total Fat 47.1g 60%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2768mg 120%

Total Carbohydrate 66.9g 24%

Dietary Fiber 3.7g 13%

Total Sugars 7.5g

Protein 37.1g 74%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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 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.