Chicken Alfredo with Broccoli

Prepare the chicken by sprinkling it with a pinch of salt and a few grinds of pepper. Heat up a large skillet over the medium-high heat setting, allowing it to reach its optimal temperature. Place the chicken in the skillet and cook until it reaches an internal temperature of 165°F (74°C), where it should be no longer pink in the center and the juices run clear, taking approximately 7 to 10 minutes.

Meanwhile, fill a large pot with salted water and bring it to a rolling boil. Cook the thin spaghetti in the boiling water, stirring occasionally, until it reaches an al dente texture, where it should be tender yet still retain some firmness when bitten into, taking around 8 to 10 minutes.

Add the Alfredo sauce to the chicken along with a blend of Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring the mixture to a gentle simmer; stir in Parmesan cheese until it's fully incorporated and the sauce has thickened slightly. Cook the mixture for an additional 3 to 5 minutes, or until the cheese has melted and a spoon can be lifted out of the sauce without any residue.

Prepare the broccoli by placing it in a steamer insert, filling the bottom of the insert with water to just below its surface. Bring the water to a boil, then add the broccoli and cover the insert with a lid. Steam the broccoli until it reaches tender perfection, taking approximately 2 to 6 minutes.

Combine the cooked pasta with the broccoli and sauce. Drain the cooked pasta, then scoop it into individual serving bowls. Pour the Alfredo sauce over the top of each bowl, creating a delicious and satisfying meal