Sheet-Pan Chicken and Broccoli Alfredo (Gluten Free)
Just throw all the ingredients on a sheet pan and bake. It doesn’t get much easier than that! This lighter version of your classic Alfredo dish is gluten-free, nutritious, filling, and so tasty!
When you’re craving all the hearty flavors of an Alfredo dish, but don’t want all the carbs or gluten… sub the noodles with spaghetti squash and make my Sheet Pan Chicken and Broccoli Alfredo! It’s high in vitamins and minerals, low carb, and full of flavor. It’s also perfect for meal prepping, and it just is the coziest meal for a weeknight or weekend. You can also make all of this on one sheet pan, so it requires minimal clean-up time!
Ingredients in Chicken and Broccoli Alfredo:
- Spaghetti Squash: This is the main component of the dish. Spaghetti squash is a great substitute for regular wheat-based noodles because it’s rich in nutrients. Its texture is also hearty and has a bite similar to pasta noodles! If you prefer to use gluten-free pasta, just cook the pasta according to package directions and follow the recipe starting at Step 5 to bake the chicken and broccoli.
- Chicken Breasts: I use skinless, raw chicken breasts in this recipe.
- Broccoli Florets: You can use fresh or frozen broccoli here. I use fresh, so keep in mind that your broccoli will not get as crispy in the oven if you are using frozen broccoli – it contains extra moisture!
- Olive Oil: I like to add extra virgin olive oil to my spaghetti squash and broccoli for a boost of flavor (and antioxidants!)
- Italian Seasoning: Add this to your chicken for that classic, Italian flavor!Garlic Powder: My favorite seasoning to cook with. It’s so easy to use and adds so much flavor to your dish!
- Kosher Salt: My favorite cooking or baking salt. Use this ingredient to taste.
- Black Pepper: I like to use freshly ground black pepper. It adds a small touch of gentle heat to the dish.
- Alfredo Sauce: Use whatever Alfredo sauce you like!
That’s all you need to make this hearty, healthy and filling meal! Keep in mind that ovens vary and you may need to adjust the time you cook each ingredient so that it’s fully cooked to your desired doneness. I hope you find this recipe convenient and delicious!
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Sheet Pan Chicken and Broccoli Alfredo
Equipment
- Baking sheet
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash
- 2 tbsp olive oil
- kosher salt and black pepper, to taste
- Alfredo sauce, of choice
For the Chicken
- 2 large chicken breasts, skinless, raw
- ½ tbsp Italian seasoning
- 1 tsp garlic powder
- kosher salt and black pepper, to taste
For the Broccoli
- 2 cups fresh broccoli florets
- 1 tbsp olive oil
- 1 tsp garlic powder
- kosher salt and black pepper, to taste
Instructions
- Preheat oven to 400°F.
- Microwave spaghetti squash for 3-5 minutes to soften and make it easier to cut. Then, carefully cut in half from top to bottom and use a spoon to remove the seeds.
- Drizzle olive oil inside of squash, sprinkle each half generously with salt and pepper, and place cut side down on a parchment paper-lined baking sheet.
- Bake for 20 minutes. Meanwhile, prep the chicken and broccoli. Coat your chicken breasts with the seasonings. Remove the spaghetti squash from the oven (do not turn the oven off!) and in one corner of the sheet pan, place the chicken. In another corner of the pan, place the broccoli on the pan and toss with olive oil and seasonings. (If you run out of room on your sheet pan, just use a separate parchment-lined sheet pan for the chicken and broccoli.)
- Return the pan to the oven. Bake for an additional 20-25 minutes or until internal temperature of the chicken is cooked to 165°F and spaghetti squash is fork-tender. Every oven performs differently, so if needed, you can remove the spaghetti squash from the sheet pan and continue cooking the chicken and broccoli until desired doneness.
- Remove everything from the oven. Flip spaghetti squash over so it's cut-side up, and let sit until it's cool enough to handle. Use a fork to fluff the strands of squash and scrape from the sides.
- Cut the chicken into cubes or thin slices, then grab a bowl and toss the squash, chicken and broccoli with your favorite alfredo sauce and enjoy!
Notes
- If you’re using this recipe for meal-prep, simply keep the ingredients in separate air-tight containers in the fridge for up to 3 days. When you reheat it, combine the desired amount of squash, chicken, and broccoli in your bowl and toss with Alfredo sauce!