Chicken Broccoli Alfredo
February 21, 2023
If marinara is the solid, dependable, wholesome pillar of the pasta sauce lineup, then Alfredo is its luxe Park Avenue cousin. Alfredo dishes are the ultimate classy comfort food, with the kind of silky texture and crave-worthy flavor that other sauces can only dream of.
Making your own sauce from scratch can be a time-consuming task, and most premade jarred sauces contain corn syrup and other unwanted ingredients, but luckily the Primal Kitchen lineup has a fix for that. Our creamy, flavorful, no-dairy Alfredo Sauce is the perfect solution for busy weekday evenings—it's vegan and Keto Certified, plus it contains no gluten, soy, or canola oils. Paired with snappy broccoli, al dente penne, and a few extra seasonings, this velvety sauce will have everyone coming back for more.
Chicken Broccoli Alfredo
Rated 3.7 stars by 37 users
Category
Pasta
Servings
4
Prep Time
10 minutes
Cook Time
25-30 minutes
Calories
588
The perfect weeknight dish, this chicken and broccoli Alfredo gets a shortcut with Primal Kitchen’s No-Dairy Alfredo Sauce. Pair it with your favorite gluten-free or grain-free pasta, and dinner is on the table in 30 minutes or less.
Ingredients
8 ounces grain-free pasta (we used Banza brand)
1.25 pounds chicken breast, cut into 1-inch chunks
-
2.5 tablespoons Primal Kitchen Avocado Oil (or Olive Oil)
- 1⁄2 chopped onion
- 2 chopped garlic cloves
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4-1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 6 cups broccoli florets
-
- 1⁄4-1⁄2 cup water or broth
- 2 tablespoons chopped fresh parsley
- 1⁄2 lemon
Sprinkle of vegan parmesan (or ground macadamia nuts or cashews)
Directions
Prepare your pasta in a pot according to package instructions. Once cooked al dente, strain the pasta into a separate bowl and set it aside.
In the empty pot, add 1⁄2 cup of water and the broccoli florets and heat on your stovetop over medium heat, then cover the pot.
Allow the broccoli to steam for 5-7 minutes, removing the lid to stir once or twice during that time. The broccoli should be slightly soft but still have firm stalks and some bite.
While the broccoli and pasta are cooking, prepare the chicken. Combine the black pepper, garlic, salt, and paprika and toss the chicken in the spice mixture.
Heat the oil in a large skillet on your stovetop over medium heat. Once the oil is hot, add the onion and sauté for 3-5 minutes or until the onion is slightly softened.
Add the garlic and cook for about 30 seconds (or until fragrant).
Add the chicken breast chunks in a single layer and sear for 3-4 minutes, then use tongs to flip the chicken over and cook for an additional 3-4 minutes.
Add the broccoli to the pan and sauté until the chicken is cooked through and the broccoli is tender.
Pour the alfredo sauce into the pan. Add 1⁄4 cup of water or broth to the jar and cover and shake it to get all of the alfredo sauce out of the jar, then pour into the pan.
Add the pasta and use a large spoon to fold everything together. Use up to another 1⁄4 cup of water or broth until the sauce reaches your desired consistency and everything is coated in the sauce.
Add the parsley, a squeeze of lemon and salt and pepper to taste. Top with vegan parmesan or some ground macadamia nuts or cashews and enjoy!
Recipe Note
Nutritional information calculated using Cronometer.
Nutrition
Nutrition
- per serving
- Calories
- 588
Amount/Serving
% Daily Value
- Fat
- 24 grams
- Carbs
- 52.2 grams
- Fiber
- 10 grams
- Protein
- 53.6 grams
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