Season the chicken generously with garlic powder, onion powder, basil, and seasoning salt.

Place the seasoned chicken in a medium skillet and then cover with a lid.

Cook the chicken on the stove top over medium heat. Turn as needed. Add water as needed.

Meanwhile, cut the eggplant into bite-sized cubes.

Once cooked, remove the chicken from the skillet and set aside.

Add the cubed eggplant to the skillet with the chicken juice. Add about a cup of water to the skillet. If you decide to use chicken breast, add canned chicken broth and a tablespoon of olive oil.

Season the eggplant with sea salt and cover with a lid.

Using a fork and a knife, slice the cooked chicken into chunks.

Once the eggplant starts cooking, add the chicken and Alfredo sauce.

Stir and the let simmer for about 10 minutes until the eggplant is tender.