Indulge in a creamy gluten-free rendition of the classic Chicken Broccoli Alfredo Penne Pasta, featuring tender chicken slices, vibrant broccoli florets, and a homemade white cheese cream sauce. This comforting dish is perfect for a cozy dinner at home.
Ingredients: 8 oz gluten-free penne pasta. 1 lb chicken breast, sliced thinly. 2 cups broccoli florets. 2 tablespoons olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1 tablespoon cornstarch. 1/4 teaspoon nutmeg optional.
Instructions: Cook the gluten-free penne pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Season chicken breast slices with garlic powder, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside. In the same skillet, add broccoli florets and cook until tender, about 5 minutes. Remove from skillet and set aside. In the same skillet, melt butter over medium heat. Whisk in cornstarch until smooth. Gradually pour in heavy cream, stirring constantly until thickened. Stir in grated Parmesan cheese until melted and smooth. Add nutmeg if desired for extra flavor. Add cooked penne pasta, cooked chicken slices, and broccoli florets to the skillet, tossing until well coated with the white cheese cream sauce. Simmer for a few minutes until heated through. Season with additional salt and pepper if needed. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
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