Creamy Chicken Alfredo

Creamy Chicken Alfredo 8 ounces pasta of your choice I used rigatoni 4 ounces cream cheese 1 cup milk 3 chicken breasts 1 head broccoli chopped ½ teaspoon garlic salt ½ teaspoon seasoning salt 1 teaspoon Italian seasoning ¼ teaspoon pepper Prepare pasta according to package directions in a large stock pot. Spray skillet with non-stick cooking spray or melt the butter and saute sliced chicken. Add the garlic salt, seasoned salt, Italian seasoning and pepper to your liking. I sliced my chicken fairly thinly so it took less than 10 minutes to cook through. Once chicken is cooked through, add cream cheese to skillet with brown bits on bottom of pan from chicken. Slowly add milk. You will have a nice creamy sauce from the cream and parmesan. Simmer sauce stirring occasionally while pasta cooks on low to 5-10 minutes. When pasta is tender and only has 3-4 minutes left to cook, add chopped broccoli to the boiling water. When pasta is done, drain pasta and broccoli in colander. Place drained pasta and cooked tiny broccoli florets in stock pot. Add chicken mixture and stir thoroughly. Cook and Stir. Recipe Notes Serve Chicken alfredo pasta hot with some crusty bread or this easy Garlic Bread Cheese Sticks Recipe. We love it with salad too