Dairy-Free Chicken Broccoli Alfredo

Indulge in the rich, creamy flavors of this Dairy-Free Chicken Broccoli Alfredo, a wholesome twist on the beloved classic that’s perfect for anyone avoiding dairy or gluten. Tender slices of golden-browned chicken, crisp broccoli florets, and gluten-free fettuccine come together in a silky, plant-based Alfredo sauce made from almond milk, nutritional yeast, and a hint of nutmeg for that signature depth of flavor. Quick to prepare in just 45 minutes, this dish is as nutritious as it is satisfying, making it an ideal choice for busy weeknights or elegant family dinners. Finished with a sprinkle of fresh parsley, this comforting yet healthy meal is sure to become a new favorite in your rotation!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Season the chicken breasts with half of the salt and black pepper on both sides.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the chicken breasts to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through.

Step 4

Remove the chicken from the skillet and set aside. Once cool enough to handle, slice into strips.

Step 5

In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.

Step 6

Add the broccoli florets to the skillet, stir to combine with the garlic, and cook for about 5 minutes until tender but still crisp.

Step 7

Meanwhile, in a medium bowl, whisk together the almond milk, nutritional yeast, arrowroot powder, onion powder, remaining salt, black pepper, and nutmeg until smooth.

Step 8

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.

Step 9

Add the sliced chicken back into the skillet, tossing to coat with the sauce. Reduce heat to low and keep warm.

Step 10

Bring a large pot of salted water to a boil. Cook the gluten-free fettuccine according to package instructions, then drain and set aside.

Step 11

Add the cooked pasta to the skillet with the chicken and broccoli, tossing to combine everything evenly in the creamy sauce.

Step 12

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1526.8g)

Amount per serving	% Daily Value*
Calories	1732.0

Total Fat 52.1g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 295.8mg	0%
Sodium 3040.5mg	0%
Total Carbohydrate 184.4g	0%
Dietary Fiber 17.3g	0%
Total Sugars 6.8g
Protein 140.2g	0%

Vitamin D 179.2IU	0%
Calcium 1098.8mg	0%
Iron 12.6mg	0%
Potassium 1539.1mg	0%

*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.

Source of Calories

Fat: 26.5%

Protein: 31.7%

Carbs: 41.7%