Dairy-Free Chicken Broccoli Alfredo
Indulge in the rich and creamy goodness of Dairy-Free Chicken Broccoli Alfredo, a wholesome spin on the classic Italian favorite that’s perfect for those avoiding dairy or gluten. Tender chicken breast, sautéed garlic, and vibrant broccoli come together in a luscious sauce crafted from unsweetened almond milk, nutritional yeast, and aromatic spices like nutmeg and onion powder. Thickened with arrowroot powder for a velvety texture, this dairy-free alfredo is paired with gluten-free fettuccine for a satisfying dish that’s both hearty and healthy. Finished with a sprinkle of fresh parsley, this recipe is a quick, family-friendly meal that’s ready in just 45 minutes—comfort food reimagined for modern diets!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 3 cups Broccoli florets
- 2 cups Unsweetened almond milk
- 0.5 cup Nutritional yeast
- 2 tablespoons Arrowroot powder
- 1 teaspoon Onion powder
- 0.25 teaspoon Ground nutmeg
- 12 ounces Gluten-free fettuccine or pasta of choice
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with half of the salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the skillet and set aside. Once cool enough to handle, slice into strips.
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add the broccoli florets to the skillet, stir to combine with the garlic, and cook for about 5 minutes until tender but still crisp.
Meanwhile, in a medium bowl, whisk together the almond milk, nutritional yeast, arrowroot powder, onion powder, remaining salt, black pepper, and nutmeg until smooth.
Pour the almond milk mixture over the broccoli in the skillet. Cook over medium heat, stirring constantly, until the sauce thickens, around 3-4 minutes.
Add the sliced chicken back into the skillet, tossing to coat with the sauce. Reduce heat to low and keep warm.
Bring a large pot of salted water to a boil. Cook the gluten-free fettuccine according to package instructions, then drain and set aside.
Add the cooked pasta to the skillet with the chicken and broccoli, tossing to combine everything evenly in the creamy sauce.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 6.8 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1099 mg | 85% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1539 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
