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Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo

  • Author: Kevin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy-Free

Description

This creamy Chicken and Broccoli Alfredo recipe features tender chicken breast, vibrant fresh broccoli florets, and a luscious plant-based cheese sauce with natural flavors. Easy to prepare and packed with protein and veggies, it is a wholesome, comforting dish perfect for quick weeknight dinners. The rich, silky sauce made with plant-based butter, unsweetened almond milk, and natural gelling agent creates a satisfying texture without dairy, easily adaptable to suit various tastes and preferences.

Ingredients

Scale

Chicken and Vegetables

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 3 cups fresh broccoli florets

Sauce

  • 3 tbsp plant-based butter
  • 3 garlic cloves, freshly minced
  • 3 tbsp all-purpose flour (with natural gelling agent)
  • 2 1/2 cups unsweetened almond milk
  • 1 cup plant-based cheese
  • 1 tbsp apple cider vinegar
  • 2 tsp vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Black pepper, to taste

Garnish

  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prepare the Chicken and Broccoli: Cut chicken breast into bite-sized pieces and rinse broccoli florets. Bring a pot of salted water to a boil and blanch broccoli for 2 minutes until tender-crisp. Drain and set aside. In a large skillet, heat plant-based butter over medium heat and cook chicken pieces until golden and cooked through, about 6-8 minutes. Season lightly with salt and black pepper.
  2. Make the Alfredo Sauce: Reduce heat to medium-low and add more plant-based butter to the skillet. Stir in minced garlic and cook until fragrant but not browned, about 1 minute. Sprinkle all-purpose flour (with natural gelling agent) over the butter and garlic, stirring constantly to form a smooth roux. Slowly whisk in unsweetened almond milk and bring to a gentle simmer, stirring until the sauce thickens. Add plant-based cheese gradually, stirring continuously to melt it smoothly into the sauce. Finish by adding apple cider vinegar and vegetarian Worcestershire sauce (natural) for depth of flavor.
  3. Combine Everything: Once the sauce has thickened and is silky, return cooked chicken and broccoli to the skillet. Gently toss everything together to coat with the creamy Alfredo sauce. Taste and adjust seasoning with salt and black pepper as needed.
  4. Serve Hot: Serve the Chicken and Broccoli Alfredo warm over your choice of pasta or creamy mashed potatoes. Garnish with fresh chopped parsley for a bright, herbal finish.

Notes

  • Use fresh garlic and broccoli to enhance flavor and texture.
  • Blanch broccoli just enough to maintain its bright color and slight crunch.
  • Whisk almond milk slowly into the roux to avoid lumps and ensure a smooth sauce.
  • Melt plant-based cheese gently off the heat or on low to prevent separation.
  • Season the chicken, sauce, and finished dish progressively to build layers of flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 0mg

Keywords: Chicken Alfredo, Broccoli Alfredo, Plant-Based Cheese, Dairy-Free Pasta, Creamy Sauce

Find it online: https://yumwayrecipes.com/chicken-and-broccoli-alfredo/