Gluten-Free Chicken Broccoli Alfredo
Indulge in the rich, creamy goodness of Gluten-Free Chicken Broccoli Alfredo, a mouthwatering twist on a classic favorite tailored for gluten-sensitive eaters. Featuring tender gluten-free fettuccine, succulent chicken strips, and vibrant broccoli florets, this recipe is expertly coated in a luscious Parmesan garlic cream sauce infused with a hint of nutmeg and brightened by a touch of fresh lemon zest. Cooked in under 45 minutes, this dish combines wholesome comfort with gourmet sophistication, making it a perfect pairing for weeknight dinners or special occasions. With its balance of flavor, texture, and wholesome ingredients, this gluten-free alfredo recipe will have everyone at the table asking for seconds!
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Recipe Information
Ingredients
- 12 ounces Gluten-free fettuccine
- 1 pound Boneless skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cups Broccoli florets
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 2 tablespoons Parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Cook the gluten-free fettuccine according to package instructions. Drain and set aside, reserving 1/2 cup of the cooking water.
While the pasta cooks, slice the chicken breasts into thin strips. Season them with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and sauté for 5-7 minutes, until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli florets and a splash of the reserved pasta water. Cover and steam the broccoli for about 4-5 minutes until bright green and tender-crisp. Remove from the skillet and set aside.
Reduce the heat to medium and melt the butter in the skillet. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and nutmeg, whisking continuously until the cheese has melted and the sauce is smooth.
Add the cooked pasta, chicken, and broccoli back to the skillet. Toss them in the sauce until everything is well coated and heated through.
If the sauce is too thick, add a bit more of the reserved pasta water until the desired consistency is reached.
Garnish with chopped parsley and lemon zest before serving. Serve immediately for the best flavors.
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 4302 mg | 187% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 6.9 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1154 mg | 89% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1484 mg | 32% | |
*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.
