Description

This Chicken Broccoli Alfredo Pasta features tender chicken, crisp broccoli, and a luscious plant-based cheese Alfredo sauce. Quick to prepare and packed with fresh flavors, it offers a rich and creamy texture ideal for busy weeknights or anytime you want a comforting, nutritious meal that everyone will love.

Ingredients

Scale

Proteins and Vegetables

2 chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
2 garlic cloves, minced

Pasta

8 ounces fettuccine pasta (or gluten-free pasta)

Sauce

1 cup plant-based cheese (shredded or pieces)
1 1/4 cups plant-based milk
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon apple cider vinegar (natural)
1/2 teaspoon natural gelling agent

Other

2 tablespoons olive oil
Salt, to taste
Black pepper, to taste

Instructions

Prepare the ingredients: Cut the chicken breasts into bite-sized pieces and chop the broccoli into florets. Mince the garlic cloves to release their flavor. Bring a large pot of salted water to a boil for cooking the pasta.
Cook the pasta and broccoli: Add the fettuccine to the boiling water and cook according to package instructions until just al dente. In the last 3 minutes of cooking, add the broccoli florets to soften them while maintaining their bright color. Drain both pasta and broccoli and set aside.
Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden on the outside and fully cooked through. Remove chicken from the skillet and keep warm.
Make the creamy Alfredo sauce: Reduce the heat to medium in the same skillet and add the minced garlic, cooking until fragrant but not browned. Pour in the plant-based milk and add the plant-based cheese, stirring gently until melted and smooth. Stir in vegetarian Worcestershire sauce, apple cider vinegar, and the natural gelling agent gradually to thicken the sauce, stirring continuously to combine evenly.
Combine everything: Return the cooked chicken, pasta, and broccoli to the skillet and stir gently to coat all ingredients evenly with the creamy sauce. Adjust seasoning with salt and pepper to taste and cook for an additional 1-2 minutes to warm everything through.

Notes

Use fresh, firm, deep green broccoli for the best flavor and texture.
Cook pasta al dente to ensure perfect bite and better sauce adhesion.
Melt plant-based cheese slowly over low heat to avoid separation.
Add natural gelling agent gradually to achieve desired sauce thickness.
Reserve some pasta water to adjust sauce consistency if needed.
Garnish with freshly chopped parsley, basil, or plant-based parmesan cheese for extra flavor.
Serve with a crisp salad, roasted vegetables, or garlic bread drizzled with olive oil and herbs.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing and Boiling
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 0 mg

Keywords: chicken broccoli alfredo pasta, creamy plant-based pasta, quick weeknight dinner, gluten-free pasta recipe, plant-based cheese sauce