This was soooo good!! My 3 year old thought it was a big hit and inhaled it. The only thing is that i couldn't get the cornstarch to really dissolve in the sauce so in the end I had to strain it...but it still tasted great. I also added mushrooms which is a must for anyone making this in the future. Can't wait to make again...we loved it!

This was great! I made it around Easter and everyone loved it. I also cooked the chicken in light olive oil and used fat free low sodium college inn chicken broth. It was perfect! Now I get people asking me when am I going to make this again!

The sauce is delicious!

This was pretty good, but it needs something. Perhaps sundried tomatoes or mushrooms & maybe some sauteed red onion. I grilled the chicken instead of breading & frying & used 1 cup cream & one cup skim milk so it wasn't so high in fat. I also used chicken broth instead of the boullion. As is, the recipe is okay, but with some tweaking, it could be really good.

This recipe is wonderful. The only the I'd suggest is a little more salt, and add some fresh garlic shaving after the food is on the plate. It's just a little something extra and delicious. People go nuts over this dish!

This was OK - not enough sauce

I found this recipe very easy to follow. To save time I use frozen broccoli or use the new ziplock steam bags and steam them in the microwave. You can also use Prude Chicken cuts to save time cooking chicken, just warm the chicken cuts in a fry pan, then add to sauce.

This was a great recipe that my family loved and I will be making again. This was a delicious Alfredo sauce - it's not supposed to be highly spiced, it's supposed to be creamy and cheesy. It was. I chopped the meat from a rotisserie chicken I had on hand (which had great flavor and reduced the fat). This cut the preparation time somewhat as well. I also did not have the artichoke hearts on hand, but didn't really miss them. I used light cream and might try 1/2 and 1/2 next time. Served with additional Parmesan. Should have read the reviews about mixing the cornstarch with a little cold water before stirring into the sauce - Would've saved me some whisking! Thanks for this delicious pasta dish!

Delicious

Great flavor! I left out the artichoke hearts, and used boneless, skinless chicken breats that I sauteed in olive oil instead of the breaded chicken. This dish can be easily thrown together by using up leftover chicken and pasta.

This is a good recipe. By mistake I used marinated artichoke hearts - ugh, won't ever do that again but, really, I don't think they would add anything to the recipe anyway. I used cut up raw chicken breast pieces (doesn't need the breading as another reviewer suggested)and I sauted the garlic and chicken in the butter although next time I'll use olive oil instead. I added the cornstarch to the broth to save a step and a tiny bit of time. I sized the recipe for the two of us and it was a LOT of food.

This recipe was a lot of work for the results. The sauce didn't thicken as easily and the whole dish tasted bland. There are much easier, more healthier ways to make chicken, broccoli and ziti.

I very rarely write a review, but this recipe is very deserving! It is easy (although time consuming) and works with a number of alterations. Thank you for this family pleaser!

This dish makes a ton of food! I breaded four chicken breasts by dipping them in egg and then coating them in a combo of Italian bread crumbs and Parmesan cheese and then fried them in olive oil for three minutes per side. I finished them in the oven so they would be nice and juicy. Just be sure you have the time to devote to this dish as there are a lot of steps, but it is well worth it, especially the homemade Alfredo sauce.

DELICIOUS -- was told to add this recipe to the rotation. Followed directions exactly and added some cayenne pepper for a little extra kick.

I made this because I had some female family members over for an afternoon visit, and I wanted to serve something really yummy (we all love food!) This was a good choice. Some changes I made was that I used 1/2 and 1/2, which I am glad I did, and I baked the chicken instead of frying because I always seem to overcook it. I stirred the cornstarch into the chicken broth in a separate dish before adding to the skillet to avoid lumps... I wish I had thought more ahead to cook the pasta after I got the sauce cooking because I cooked the pasta first, but by the time I was ready to put it in the dish it was all stuck together and cold. I also baked the whole dish for about 15 minutes, covered. Next time I might add some mozzarella....