Season the chicken generously with salt and black pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the chicken chunks and sauté them until they’re golden brown and cooked through. This usually takes about 7–10 minutes. When done, set the chicken aside.

Why is this step important? Searing the chicken locks in juices, ensuring tender pieces throughout your dish.

While the chicken is cooking, fill a large pot with water, add a pinch of salt, and bring it to a boil. Add your spaghetti or chosen pasta, cooking it until al dente (firm to the bite). Typically, this takes 8–10 minutes. Once done, drain the pasta and set it aside.

Using salted water enhances the flavor of the pasta, making every bite irresistible.

Return your skillet with the cooked chicken to the stove over medium heat. Pour in the jars of alfredo sauce and stir to coat the chicken thoroughly. Add the Italian seasoning, garlic powder, onion powder, chopped onion, cayenne pepper, and fresh basil to the sauce. Stir everything together and bring the mixture to a simmer.

Once the sauce is simmering, add the shredded Parmesan cheese if you’re using it. Keep stirring until the cheese melts and the sauce turns even creamier. A quick tip? Test the sauce by lifting a spoon; if it coats the spoon without dripping too much, your sauce is perfectly thickened.

If you’re adding the broccoli, set up your steamer. Add enough water to a saucepan to sit just below the steamer basket. Bring the water to a boil, then add the broccoli. Cover and steam for 2–6 minutes until tender. Add the broccoli directly into the skillet with the sauce and chicken.

Pour the cooked pasta into the skillet or mix in a large serving dish. Toss the pasta thoroughly to coat every inch with the alfredo sauce. Serve immediately, garnishing with a sprinkle of Parmesan cheese or fresh basil for an added touch.