Description

Enjoy a creamy and comforting Chicken Broccoli Alfredo Pasta made with tender chicken breast, fresh broccoli, and a luscious plant-based cheese sauce. This easy-to-make dish combines wholesome ingredients into a smooth, flavorful meal perfect for busy weeknights or casual dinners, delivering a satisfying and nutritious experience.

Ingredients

Scale

Protein and Vegetables

2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups broccoli florets, fresh or frozen

Pasta

8 ounces fettuccine or preferred pasta

Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 cups plant-based milk
1 cup plant-based cheese, shredded or cubed
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon natural gelling agent
1 teaspoon apple cider vinegar (natural)

Seasonings and Garnish

Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped

Instructions

Prepare the Chicken and Broccoli: Cut chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Sauté the chicken for about 6 to 8 minutes until cooked through and lightly golden. Add broccoli florets during the last few minutes to steam until crisp-tender. Remove chicken and broccoli from skillet and set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve a small amount of pasta water. Set pasta aside.
Make the Creamy Alfredo Sauce: In the same skillet, add a little more olive oil if needed, and sauté minced garlic until fragrant but not browned. Pour in plant-based milk, then stir in plant-based cheese and vegetarian Worcestershire sauce (natural) until cheese melts smoothly. Add the natural gelling agent and whisk gently until the sauce thickens to desired creaminess. Stir in apple cider vinegar (natural) to brighten flavors.
Combine Everything: Return cooked chicken and broccoli to the skillet with the sauce. Add cooked pasta and toss gently to coat evenly. If sauce is too thick, adjust consistency with reserved pasta water. Season with salt and black pepper to taste. Sprinkle fresh parsley on top before serving.

Notes

Use fresh broccoli and garlic for the best flavor.
Cook pasta just al dente to prevent mushiness when combined with sauce.
Reserve pasta water to adjust sauce consistency without diluting flavor.
Stir sauce constantly after adding natural gelling agent to avoid clumping.
Slowly sauté chicken and broccoli to enhance texture and flavor depth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 plate (about 1/4 of recipe)
Calories: 420 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 0 mg

Keywords: Chicken Alfredo, Broccoli Pasta, Plant-Based Cheese, Dairy-Free Alfredo, Quick Dinner