Dairy Free Chicken Alfredo
This Dairy Free Chicken Alfredo with Broccoli is a healthier version of one of my favorite childhood dishes! The sauce is rich, creamy, and made without any cheese! Serve with your favorite gluten-free pasta or spaghetti squash for a grain-free alternative.
Equipment
- High Speed Blender
- Sauce Pan
- Oven
Ingredients
Alfredo Sauce
- 6 Cups Cauliflower Florets
- 13.5 Ounces Full Fat Coconut Milk I use the brand Native Forest.
- 4-6 Cloves of Garlic
- 1 Teaspoon Salt
- ½ Teaspoon Paprika
Chicken & Broccoli
- 1 Pound Chicken Breast
- 3 Cups Broccoli Florets
Instructions
Alfredo Sauce
- Start by adding about an inch of water into a large sauce pan. Turn on high and bring the water to a boil.
- Once it's boiling, add in the cauliflower florets and place the cover on. Turn the temperature to medium/low for about 20-25 minutes. You'll know it's done when the cauliflower is tender enough to poke a fork into.
- Next place the garlic cloves onto a small pan and roast at 325 degrees for about 30 minutes. (Or until they're golden brown.)
- To make the sauce add the full fat coconut milk, salt, paprika, steamed cauliflower, and roasted garlic to a high speed blender. (Make sure to remove the skin from the garlic.)
- Blend on high until it becomes a smooth and creamy consistency.
- Pour the sauce over gluten-free pasta, or vegetables! Enjoy!
Cooking the Chicken
- Pat chicken dry with a paper towel and sprinkle a pinch of salt and black pepper. Cook on medium heat until golden brown on each side. Use a drizzle of coconut oil, avocado oil, or olive oil so the chicken doesn't stick to the pan.
Cooking the Broccoli
- Remove the chicken from the pan and add in broccoli florets. Cover the pan so the broccoli steams and cook until tender.
Putting it all together
- Slice the chicken into strips and add it back into the pan with the broccoli florets. Pour over the alfredo sauce and stir well. Serve over gluten-free pasta or spaghetti squash!
Notes
Helpful Tips
- Keep an eye on the garlic as it's roasting. It will burn easily! I usually set my oven to 325 and let it roast for 25-30 minutes. You'll know it's done with the skin turns golden brown.
- When you reheat pasta and sauce, you can add a little coconut milk or water to help thin it out!
- Make sure the cauliflower is fork tender or mushy so it's easy to blend!
- You can steam cauliflower in a sauce pan directly in the water, or in a stackable steamer.
- Store the gluten-free pasta separately so it doesn't get soggy. I like to add it to the dish as I'm serving.
- Cover the pan as you're cooking the broccoli florets, so they steam. (This will also help them to cook faster.)
Frequently Asked Questions
How can I thin out the sauce?
If the sauce is too thick for you, just stir in some regular coconut milk or non-dairy milk. (You can also add a little pasta water.) What can I swap the pasta for to make this dish Whole30 friendly?
Spaghetti squash is my favorite pasta alternative! I have a whole post on exactly how to bake spaghetti squash. Can I add a dairy-free cheese to the sauce?
Yes of course! I have not tried it myself, but if you'd like to stir in some shredded cheese, I'm sure it would taste delicious!
If the sauce is too thick for you, just stir in some regular coconut milk or non-dairy milk. (You can also add a little pasta water.) What can I swap the pasta for to make this dish Whole30 friendly?
Spaghetti squash is my favorite pasta alternative! I have a whole post on exactly how to bake spaghetti squash. Can I add a dairy-free cheese to the sauce?
Yes of course! I have not tried it myself, but if you'd like to stir in some shredded cheese, I'm sure it would taste delicious!
How to store leftovers
You can store sauce in an airtight glass container for up to five days in the refrigerator. After that I would transfer it into the freezer for longer storage! (Perfect for a rainy day.) Make sure your container is freezer safe! To reheat, just add it to the stovetop in a pan on medium/low heat. Stir until it's warm. I would not recommend storing gluten-free pasta with the sauce. (It tends to get soggy.)Nutrition
Serving: 1gCalories: 383kcalCarbohydrates: 16gProtein: 31gFat: 24gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgSodium: 793mgPotassium: 1308mgFiber: 5gSugar: 4gVitamin A: 479IUVitamin C: 137mgCalcium: 94mgIron: 5mg
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