Chicken and Broccoli Alfredo Without Heavy Cream

What Makes This Chicken and Broccoli with Alfredo Sauce Great

If you love creamy pasta but want a lighter option, this recipe delivers the comfort of Fettuccine Alfredo with fewer calories and less fat. Instead of heavy cream, the sauce uses chicken broth, unsweetened almond milk, garlic, butter, a gluten-free flour roux, and plenty of Parmesan for a rich, savory flavor. The meal comes together in about 30 minutes, uses simple ingredients, and packs protein from both chicken and broccoli. It’s satisfying, family-friendly, and works well when you need a quick but nourishing dinner.

Recipe Highlights

• Lactose-friendly Alfredo-style sauce
• Gluten-free option
• Macro-friendly — about 36 g protein per serving
• Ready in roughly 30 minutes
• Kid-friendly and easy to customize
• Great texture and flavor using gluten-free tagliatelle or fettuccine

Gluten-Free Pasta: Use a quality gluten-free tagliatelle or fettuccine for the best texture. Any gluten-free pasta will work — or swap in regular pasta if you don’t need it to be gluten free.

Parmesan: Freshly grated Parmesan melts best and gives the most flavor. Pre-grated works in a pinch.

Chicken Broth: Adds savory depth to the sauce. If you prefer, replace with additional milk for a milder flavor.

Almond Milk: Use unsweetened almond milk or another unsweetened milk of choice. If you prefer dairy, 1% or 2% milk works fine.

Chicken Breasts: Two large breasts are used here (about 1.5 lb total). You can halve them lengthwise for thinner pieces; thinner breasts will reduce cooking time.

Broccoli: Cut into bite-sized florets so they incorporate easily into the pasta and sauce.

Gluten-Free Flour: Use a 1:1 measure-for-measure gluten-free flour for the roux. Regular flour works if gluten is not a concern.

Butter: Regular or vegan butter are both fine here.

Spices: Salt, pepper, paprika, and garlic powder give the chicken a nice savory crust and complement the sauce.

1. Pound the chicken to an even thickness (about 1 inch) with a meat mallet for uniform cooking.
2. Rub both sides with olive oil and season with salt, pepper, garlic powder, and paprika.
3. Lightly oil the air fryer basket, place the breasts inside, and spray the tops with a bit of oil.
4. Cook at 370°F for 7 minutes, flip, then cook another 5–7 minutes until the internal temperature reaches 165°F. Let the chicken rest tented with foil while you finish the dish.

How To Cook Frozen Chicken Breasts In The Air Fryer

For frozen chicken, increase the cook time by 5–10 minutes. Preheat the air fryer to 370°F, cook for 10 minutes, flip, then cook an additional 5–10 minutes or until the internal temperature reaches 165°F. Season after thawing slightly or rub spices on before cooking for more flavor.

How To Bake Chicken Breasts

If you don’t have an air fryer, preheat the oven to 450°F. Rub the chicken with olive oil and seasoning and bake in a casserole dish for 15–18 minutes, or until an instant-read thermometer registers 165°F. Tent with foil and let rest before slicing.

1. Cook pasta and broccoli together: Bring a large pot of salted water to a boil and cook the pasta according to package directions. When the pasta has about 5 minutes left, add broccoli florets to the pot. Drain both together and set aside.
2. Make the roux: In a large skillet over medium heat, melt butter and sauté minced garlic for about 1 minute until fragrant. Stir in the gluten-free flour and whisk to form a paste; it should bubble and smell nutty.
3. Thin the roux: Gradually whisk in chicken broth, then pour in the almond milk (or milk of choice), whisking constantly to combine smoothly.
4. Thicken the sauce: Bring the mixture to a gentle boil over medium-high heat, then reduce to medium and stir constantly for 5–7 minutes until it thickens into a creamy sauce. Season with salt and pepper, then stir in the Parmesan until melted and smooth.
5. Combine: Add the drained pasta and broccoli to the skillet and toss to coat everything in the sauce.
6. Serve: Slice the cooked chicken and either toss it into the pasta or place it on top. Garnish with chopped parsley and extra Parmesan if desired.

Mary’s Tips & Tricks

If the sauce becomes too thick, add a splash of chicken broth or almond milk and whisk until you reach the desired consistency.

If the sauce looks lumpy after adding the liquids, keep whisking — it will smooth out as it heats and the roux rehydrates.

For best texture, cook pasta 1–2 minutes less than the package recommends so it remains al dente when tossed with sauce.

Cut broccoli into small, bite-sized florets so they blend well with the pasta and are easy to eat.

I hope you enjoy this gluten-free Chicken and Broccoli with Alfredo Sauce. It’s a satisfying weeknight favorite that balances comfort and lighter ingredients without sacrificing flavor.

More Gluten Free Pasta Recipes

Viral Tik Tok Spaghetti Alfredo

Tuna Pesto Pasta

Sausage Broccolini Pasta

Healthy Tuna Pasta Salad

Instant Pot Taco Pasta

Dairy Free Cajun Pasta