Chicken and Broccoli with Alfredo Sauce (Without Cream)
This Chicken and Broccoli with Alfredo Sauce and gluten free pasta is the perfect weeknight meal. The Alfredo sauce is a lightened up version made without heavy cream, so this recipe has less fat and calories than traditional Alfredo sauce. This gluten free pasta recipe is also macro-friendly and packed with protein!
Servings: 6 cups
Equipment
- Air Fryer baked option available if you don't have one!
Ingredients
- 12 oz gluten free tagliatelle I like Jovial brand - their GF Fettuccine is great, too. Any pasta of choice will work!
- 12 oz broccoli florets
- 3 tbsp butter
- 4 cloves minced garlic
- 3 tbsp gluten free 1:1 flour I like King Arthur Measure for Measure flour
- ½ cup chicken broth
- 1.5 cups unsweetened almond milk or milk of choice
- ¾ cup grated parmesan cheese
- ½ tsp salt more to taste
- ½ tsp pepper
- fresh chopped parsley for serving, optional
Chicken
- 1.5 lb chicken breasts 2-3 breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika
Instructions
Chicken
- If baking the chicken, preheat your oven to 450. Use a meat mallet to pound your chicken breasts to even thickness.
- Combine the salt, pepper, garlic powder, and paprika in a small bowl and mix to combine.
- Brush with olive oil on each side of the chicken breasts, then sprinkle them with the seasoning. Use your fingers to rub the spices in so they stick.
- Baked Chicken Breast: Add the chicken breasts to a casserole dish and bake for 15-18 minutes until the internal temperature reaches 165. Set aside and let them rest tented with foil.
- Air Fryer Chicken Breast: Preheat your air fryer to 370 for 3 minutes. Spray the bottom of the basket with oil. Add the chicken breasts and cook for 7 minutes, then flip and continue cooking for 5-7 minutes or until the internal temperature reaches 165. Set the chicken aside and let them rest tented with foil.
Pasta & Broccoli
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. When there is 5 minutes of cooking time left, add the broccoli to the pot with the pasta. Drain both together.
Alfredo Sauce
- Melt the butter in a large skillet over medium heat. Add garlic and saute for 1 minute until fragrant. Add the gluten free flour and whisk to form a roux / paste. It should be bubbling and smell nutty.
- Slowly pour in the chicken broth as you continue to whisk. Pour in the almond milk (or milk of choice) and continue whisking.
- Bring to a boil over medium high heat, then reduce heat to medium and stir constantly for 5-7 minutes until you have a thick cream sauce. Add the salt and pepper + more to taste. Stir in the parmesan cheese.
- Add the pasta and broccoli to the pan and toss to combine with the alfredo sauce.
- Slice up the chicken and toss it in with the pasta and broccoli, or serve on top, if desired. Sprinkle with fresh parsley and more parmesan and enjoy!
Notes
Chicken: How long you need to cook the chicken breast will depend on how thick the breasts are. Make sure to check it often to avoid overcooking, and cook until the internal temperature reads 165 degrees.
How To Reheat Fettuccine Alfredo: You can microwave individual portions for 1.5-2 minutes to reheat this dish. Please note, gluten free pasta is best when you eat it right after initially cooking it! It can tend to get a little gummy and change consistency when it's left in the refrigerator overnight. That being said, it is still delicious the next day.
Sauce: If the sauce looks lumpy after pouring in the broth and milk, KEEP WHISKING! I promise it will smooth out!
Nutrition
Calories: 494kcal | Carbohydrates: 51g | Protein: 36g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1181mg | Potassium: 643mg | Fiber: 3g | Sugar: 1g | Vitamin A: 686IU | Vitamin C: 53mg | Calcium: 228mg | Iron: 2mg