Dairy Free Chicken Broccoli Alfredo Bake Recipes

DAIRY-FREE CHICKEN BROCCOLI ALFREDO BAKE

Steps:

• Spray a 9x13 baking dish with cooking spray. Set aside. Preheat the oven to 400 degrees Fahrenheit.
• Prepare your dairy-free Alfredo sauce and set aside. Cook the penne pasta according to package instructions, then drain and reserve a 1/4 cup of pasta water. Set pasta water aside.
• While the pasta is cooking, heat the oil on medium in a large saucepan or Dutch oven. Add the onions and cook, stirring occasionally until they start to soften. Then add garlic, stir to combine.
• Add the chicken and cook to brown it. Then add the broccoli, salt, pepper, and chili flakes.
• Cook until broccoli is warm and chicken is fully cooked.
• Stir the reserved pasta water into the Alfredo sauce. Add the pasta followed by the Alfredo sauce to the saucepan. Stir to coat.
• Transfer mixture to prepare baking dish. Loosely tent with foil and bake for 10-13 minutes. The top of the pasta bake will be a golden brown and creamy underneath.
• Serve warm. Top with ground pepper or red chili flakes.

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!