Description
Chicken Broccoli Alfredo Pasta is a creamy, comforting dish combining tender chicken breast, crisp broccoli florets, and perfectly cooked pasta tossed in a rich, velvety plant-based cheese sauce. Ready in under 30 minutes, it offers a nutritious and family-friendly meal with fresh flavors and satisfying textures, ideal for quick weeknight dinners or cozy weekend meals.
Ingredients
Scale
Proteins and Vegetables
- 1 lb boneless, skinless chicken breast, diced into bite-sized pieces
- 2 cups fresh broccoli florets
Pasta
- 12 oz fettuccine or penne pasta
Sauce Ingredients
- 1 cup plant-based cheese (melty variety)
- 3 garlic cloves, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp apple cider vinegar (natural)
- 2 tbsp plant-based butter
- 2 cups unsweetened, unflavored plant-based milk
- 2 tbsp all-purpose flour
- Pinch of natural gelling agent
- Salt and pepper, to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine or penne pasta according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water, then set both aside.
- Cook the Chicken: Heat plant-based butter in a large pan over medium heat. Add the diced chicken breast, seasoning with salt and pepper. Cook until golden brown and cooked through, about 6 to 8 minutes. Remove the chicken from the pan and set aside.
- Sauté the Broccoli and Garlic: In the same pan, add a little more plant-based butter if needed. Add the broccoli florets and minced garlic. Sauté until the broccoli is bright green and tender-crisp, about 4 minutes, ensuring the garlic is fragrant but not burnt.
- Make the Alfredo Sauce: Sprinkle the flour over the broccoli and garlic, stirring to coat evenly. Slowly whisk in the plant-based milk while stirring constantly to prevent lumps. Add the plant-based cheese, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and a pinch of natural gelling agent. Stir frequently until the sauce thickens and the cheese melts into a smooth, creamy consistency.
- Combine Everything: Return the cooked chicken to the pan and add the cooked pasta. Gently toss to coat everything evenly with the sauce and broccoli. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
- Final Touches: Taste and adjust seasoning with salt and pepper as needed. Serve immediately while warm and creamy for the best flavor and texture.
Notes
- Use fresh broccoli and minced garlic for the brightest flavor and best texture.
- Do not overcook the pasta; al dente texture helps the sauce cling better.
- Warm the sauce gently to keep it smooth and creamy without curdling.
- Reserve pasta water to naturally thin the sauce and improve adherence.
- Whisk milk in slowly to ensure a lump-free, velvety sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 0mg
Keywords: Chicken Broccoli Alfredo Pasta, plant-based cheese, creamy pasta, easy dinner, family friendly, quick meal
