20-Minute Chicken Alfredo (Dairy + Gluten-Free)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

Bring a large pot of salted water to boil.

Proceed with the recipe for dairy-free alfredo sauce. No need to clean the pan when you’re done.

Heat the oil or dairy-free butter in the same skillet over medium-high heat. Add the chicken pieces to the pan and salt generously. Cook for 7 to 10 minutes, flipping occasionally, until cooked through. Remove to a plate. While the chicken cooks, prep your broccoli and leeks.

Add the broccoli to the uncleaned skillet, along with any additional olive or butter needed. Cook the leek and broccoli over medium-high heat until brighter in color, about 3 minutes. Season lightly with salt, add the wine or stock to the pan and cook for another 2 minutes, until the liquid burns off and the broccoli is fork tender but still al dente. Set aside in the pan.

Cook the pasta according to packaged directions. Reserve 1/3 cup of pasta water before draining in a colander. Add the drained noodles directly to the pan with the broccoli. Toss together with the cooked chicken and dairy-free alfredo sauce. Add a splash of the pasta water as needed to loosen the sauce. Garnish with parsley and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens