Dairy-Free Chicken Alfredo
User Reviews
5
Dairy-Free Chicken Alfredo
Description
Dairy-Free Chicken Alfredo features quinoa spaghetti arranged with cooked chicken, broccoli, and sundried tomatoes in a casserole dish with bone broth at the base for moisture. The coconut milk-based alfredo sauce is warmed and poured over the layered ingredients, then topped with dairy-free mozzarella cheese and green onions if desired. Covered and baked at 350°F for one hour, the dish finishes under the broiler to brown the cheese topping.
The casserole yields tender noodles softened by baking, creamy sauce enriched with sundried tomato accents, and gently cooked broccoli for texture contrast. The dairy-free adaptations allow for a creamy sauce experience without traditional dairy components.
This dish suits a main course served warm and is flexible to use other pasta shapes. Adjusting seasonings like added red pepper flakes allows customization of flavor intensity.
Warm the refrigerated coconut milk alfredo sauce prior to pouring for even coverage. Using bone broth adds moisture to prevent dryness. Leftover casserole reheats well. Substituting dairy-free parmesan for mozzarella is possible but reduces the melting cheese texture.
Ingredients
- 1.5 cups Alfredo sauce coconut milk based
- 2.5 cups quinoa spaghetti noodles uncooked, rice-based
- 2 cups chicken chopped, cooked
- 3 cups broccoli finely chopped
- ½ cup sundried tomatoes in oil
- ¼ cup shredded mozzarella cheese dairy-free
- ¼ cup bone broth
- ¼ cup green onions optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In an 8x8 casserole dish, add the broth to the bottom.
- Break up the noodles if using spaghetti and layer them onto the bottom of the dish followed by the broccoli, cooked chicken, and sundried tomatoes.
- Warm the alfredo sauce if you need to.
- our it over top of the casserole followed by green onions (if using), and the shredded cheese.
- Cover the top with tinfoil and bake for 1 hour.
- Remove the tinfoil and put the oven on broil for 1-2 minutes watching closely.
- Remove from the oven, let sit for 5 minutes and serve
Notes
- Add ¼ teaspoon red pepper flakes for a mild spicy note, if desired.
- Heat refrigerated coconut milk Alfredo sauce before using, to prevent uneven sauce distribution.
- Any noodle variety can be used; ensure noodles are placed at the bottom of the dish.
- Dairy-free parmesan can substitute shredded mozzarella, with less gooey texture.
- Nutritional values may vary when using store-bought Alfredo sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 633mg | 26% |
| Potassium | 692mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 54mg | 60% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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