Combine Italian seasoning, vegetable oil, red wine vinegar, dried minced onions and garlic powder in a large airtight plastic bag.
Using a meat tenderizer, pound chicken breasts until they are uniformly thin, about 1/2 inch thick. Cut into 2-3 smaller pieces.
Marinate in plastic bag for 2-24 hours.
When ready to serve, heat large skillet and coat with cooking spray.
Remove chicken from marinade and discarding any leftover liquid.
Add chicken to the skillet, cooking 4-5 minutes on each side or until fully cooked. You might have to work in batches.
Cut chicken against the grain into strips. Set aside while you make the sauce.
Make sure pasta is cooked. It can be cooked ahead of time or in the same pot you intend to make the alfredo sauce.
Place broccoli florets in a large microwave safe bowl or dish. Add 1 cup water. Microwave on high for 3 minutes. Drain and set aside. Broccoli will be al dente.*
In a large pot (large enough to accommodate all of your pasta) melt butter.
Add garlic, sauteing for 3 minutes.
Stir in heavy cream and parmesan cheese, whisk until smooth.
Add cooked broccoli florets, tossing to coat.
Add pasta and toss to coat.
Serve pasta in large pasta dishes, divide chicken evenly over pasta dishes.
Garnish with freshly grated Parmesan cheese, Maldon sea salt and freshly ground pepper.
If you've tried this recipe, come back and let us know how it was.
*You can also steam the broccoli on the stovetop using a steamer basket or even boil it. I prefer to microwave it since this is a quick weeknight meal and I try to limit how many dishes I am making dirty.