Description
Chicken and Broccoli Alfredo is a rich and creamy pasta dish combining tender chicken, fresh broccoli, and a luscious sauce made with plant-based cheese and natural sauces. Ready in under 30 minutes, this comforting and nutritious meal is perfect for busy weeknights or impressing guests with its velvety texture and balanced flavors.
Ingredients
Scale
Protein and Vegetables
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups fresh broccoli florets
Sauce
- 1 cup plant-based heavy cream
- 1 cup plant-based cheese (mozzarella-style or creamy Cheddar-style), shredded
- 2 garlic cloves, freshly minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1/2 teaspoon natural gelling agent
Pan and Cooking
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Pasta
- 8 ounces gluten-free pasta (such as brown rice or chickpea fettuccine or linguine)
Instructions
- Prepare the Ingredients: Cut the chicken breasts into bite-sized pieces and chop the broccoli into small florets. Mince the garlic cloves and set all ingredients nearby for easy access during cooking.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces lightly with salt and pepper. Cook them for about 5-7 minutes until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
- Sauté Broccoli and Garlic: In the same skillet, add the broccoli florets and minced garlic. Sauté for 3-4 minutes until the broccoli is tender-crisp and the garlic is fragrant, stirring frequently to prevent burning.
- Make the Alfredo Sauce: Lower the heat to medium-low. Add the plant-based heavy cream, plant-based cheese, vegetarian Worcestershire sauce, apple cider vinegar, and natural gelling agent to the skillet. Stir continuously until the cheese melts and the sauce thickens to a creamy consistency.
- Combine and Simmer: Return the cooked chicken to the skillet. Stir well to coat the chicken and broccoli evenly with the rich Alfredo sauce. Allow the mixture to simmer on low heat for 2-3 minutes so the flavors meld together.
- Cook the Pasta and Toss Together: Meanwhile, cook the gluten-free pasta according to package instructions until al dente. Drain the pasta and add it directly to the skillet. Toss everything gently to combine. Adjust seasoning with additional salt and pepper if desired.
Notes
- Use fresh garlic and broccoli to enhance flavor and texture.
- Do not overcook broccoli; keep it crisp for a bright contrast to the creamy sauce.
- Simmer the sauce gently on low heat to keep it velvety and prevent the plant-based cheese from separating.
- If the sauce gets too thick, stir in a little reserved pasta water for better sauce consistency.
- Let the dish rest for a minute before serving to allow the sauce to set perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 0mg
Keywords: chicken broccoli alfredo, plant-based alfredo, gluten-free pasta, creamy pasta, weeknight dinner, plant-based cheese recipe
