This dish is an amazing example of winter comfort food. Alfredo sauce is one of the easiest things to put together. When you use full-fat, organic dairy it makes a dish that is deeply satisfying and packed with flavor. This is also a great way to use up leftover roast chicken.
Although the recipe calls for gluten free noodles (my favorite is the Jovial brand tagliatelle) I have also made this over zucchini noodles or spaghetti squash and it’s just as delicious. In fact I prefer the spaghetti squash because it’s a super easy way to add in an extra serving of vegetables.
Classic alfredo calls for heavy cream, in this recipe I’ve substituted half and half which is higher fat than milk but not as much as full fat cream. You’ll still have a lot of satisfying flavor but it’s not as heavy. I’ve also added some bone broth to get just a tiny bit more nutrient density. This recipe is a good candidate to become a family favorite during the colder winter months.
Note: in order to reducing the potential for curdling remove dairy products from the refrigerator 15-20 minutes before you start cooking so they will be less cold when you use them
Broccoli Alfredo with Chicken
Ingredients
- 1 lb. gluten free noodles
- 2 cups diced cooked chicken
- 1 1/2 cups diced broccoli - florets and stems
- 3/4 cup water
- 1 cup butter, organic
- 4 cloves fresh garlic, peeled and finely minced
- 1¼ cup half and half, organic and full fat
- ½ cup bone broth (https://theingredientguru.com/healing-powers-bone-broth/)
- Sea salt and pepper to taste
- 1 cup Parmesan cheese, freshly grated, organic
- 1/2 cup fresh parsley, minced
Instructions
- Place a steamer basket in a medium pan, add water and broccoliBring to a boil, reduce to low and coverSimmer until broccoli is tender, about 7-8 minutesRemove steamer basket from pot (to prevent broccoli continuing to cook) and set aside
- While broccoli is steaming start a pot of water for the pasta and cook according to directions. If using noodles or cooked spaghetti squash, these can be quickly heated in a pan with a little olive oil until warm.
- In a saucepan add garlic and butterBring heat to medium and sauté for 1-2 minutesAdd half and half and bone broth and heat until bubbles start to formReduce heat to low and cook for 12 minutesAdd parmesan, salt, and pepperIn a large serving bowl combine chicken, broccoli, and noodlesAdd sauce and toss until mixed wellTop with minced parsleyIf desired add more freshly grated parmesan on topEnjoy!