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You are here: Home / Main Course / Chicken Broccoli Alfredo (Gluten Free, Dairy Free)

Chicken Broccoli Alfredo (Gluten Free, Dairy Free)

Keto, Main Course, Trim Healthy Mama S

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Delicious Chicken Broccoli Alfredo made with spaghetti squash. Gluten free, Dairy free, Keto, Low carb, and Trim Healthy Mama-S

Delicious Chicken Broccoli Alfredo. Gluten-free, dairy-free, Trim Healthy Mama

 

(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)

Chicken Broccoli Alfredo Gluten Free Dairy Free Low Carb THM-S

This is one of my family’s favorite Italian dishes. I like to have chicken and spaghetti squash already pre-made so that I can easily put a dish like this together.

Chicken Broccoli Alfredo Gluten Free Dairy Free Low Carb THM-S

To make this dairy free, I use coconut milk. Mixed with all the spices and other ingredients it makes a delicious creamy sauce. If you don’t like coconut milk, don’t worry, because once this sauce is all mixed and baked you won’t taste the coconut flavor.

 

I serve this with my homemade gluten-free bread spread with butter-flavored coconut oil sprinkled with garlic powder.

Chicken Broccoli Alfredo Gluten Free Dairy Free Low Carb THM-S

Use my easy steps on How to Cut and Cook Spaghetti Squash to have low-carb & gluten-free spaghetti ready to go for meals like this.

Trim Healthy Mamas this Chicken Broccoli Alfredo is an S meal.

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Chicken Broccoli Alfredo Gluten-Free Dairy-Free Low Carb THM-S

Chicken Broccoli Alfredo (Gluten Free, Dairy Free)

★★★★★ 5 from 1 reviews
  • Author: MamaShire
  • Yield: 8 servings 1x
  • Category: Dinner
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Ingredients

  • 1 cooked spaghetti squash
  • 3 cups cooked chicken, chopped
  • 1 16 oz bag of frozen broccoli, cooked and chopped
  • 1 15 oz can coconut milk
  • 1/2 cup of nutritional yeast
  • 4 teaspoons basil
  • 4 teaspoons oregano
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon gluten-free hot sauce (I use Frank’s Hot Sauce)
  • 1 teaspoon Himalayan salt

Instructions

  1. Preheat oven to 350°.
  2. Mix all ingredients together in a large bowl. Put mixture in a 9×13 casserole dish.
  3. Bake for 40 minutes.

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Chicken Broccoli Alfredo Gluten-Free Dairy-Free Low-Carb THM-S #keto #trimhealthymama #lowcarb #dairyfree

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Gluten-free Chicken Broccoli Alfredo.

 

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June 10, 2017 · 47 Comments

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Comments

  1. Monica says

    June 10, 2017 at 11:24 pm

    This looks fabulous! I can’t wait to make it this week! Thank you for sharing it! ?

    Reply
    • MamaShire says

      June 10, 2017 at 11:33 pm

      Thank you, Monica! Hope you all like it!

      Reply
  2. Brenda says

    June 11, 2017 at 6:53 am

    Have you tried freezing this and reheating at another time? If so, how does the spaghetti squash hold up? Looking forward to trying this. Thank you.

    Reply
    • MamaShire says

      June 11, 2017 at 9:32 am

      Hi Brenda, I have frozen it and the spaghetti squash holds up nicely. And you’re welcome!

      Reply
  3. Linda says

    June 16, 2017 at 12:07 am

    I made this tonight – it’s been hard for me to find dishes since my oldest daughter developed a dairy intolerance – especially anything that tastes like ‘dairy’. My husband is suspicious of anything remotely unfamiliar – and he loved this! Everyone loved it – no coconut taste at all. Just delicious! Thanks!

    Reply
    • MamaShire says

      June 16, 2017 at 12:38 am

      Linda, that is so wonderful! I’m so glad that everyone loved it! That makes cooking so much more fun.

      Reply
  4. Katy says

    July 11, 2017 at 11:24 pm

    This was amazing !!! My non veggie eating husband lived it as well !!!

    Reply
    • Katy says

      July 11, 2017 at 11:24 pm

      Loved

      Reply
      • MamaShire says

        July 12, 2017 at 7:46 pm

        🙂

    • MamaShire says

      July 12, 2017 at 7:45 pm

      Katy, that’s wonderful! It’s so great when we can get more veggies in and like it too! Thank you!

      Reply
  5. Beth says

    July 16, 2017 at 9:01 pm

    I’ve been doing THM meals for a month now and this looks fabulous. My husband is t so sure on the spaghetti squash. How much spaghetti would you use in place of the squash? Thank you!!!! Beth

    Reply
    • MamaShire says

      July 16, 2017 at 9:50 pm

      Hi Beth,
      I haven’t used regular spaghetti in years so this would be just a guess, but I would think a regular package of pasta, like a 16 oz box?

      Reply
  6. Karen says

    July 18, 2017 at 10:41 am

    THIS WAS AWFUL!!!
    Overly spiced. The spices overwhelmed the taste of anything else. My husband, adult a on and I all had the same reaction to the spices. Too much Oregano.
    Straight to the garbage disposal!

    Reply
    • MamaShire says

      July 19, 2017 at 10:08 am

      Hi Karen, sorry this disappointed you with the spices.

      Reply
  7. Danae says

    July 23, 2017 at 10:54 pm

    Hi! I’m a newbie to gluten free, dairy free. Is the yeast just to thicken the sauce? Or does it give it a”cheese” type of flavor? Can I sub anything for the yeast? This looks yummy!

    Reply
    • MamaShire says

      July 26, 2017 at 8:41 pm

      Hi Danae,
      The nutritional yeast is used to give a cheesy flavor.

      Reply
  8. Kelle says

    August 13, 2017 at 10:08 am

    Hi! Is the hot sauce really needed? We aren’t hot sauce users. What added benefit is it? Can I use something else like chili powder?

    Reply
    • MamaShire says

      August 14, 2017 at 9:57 am

      Hi Kelle, the hot sauce is purely for extra flavor so if you prefer chili powder that should work too.

      Reply
  9. Kristine says

    October 1, 2017 at 8:56 pm

    Made this tonight to eat during the week, but couldn’t wait. It’s so good!

    Reply
    • MamaShire says

      October 2, 2017 at 12:48 am

      That’s wonderful! Glad that you like it!

      Reply
  10. Kim S says

    October 26, 2017 at 12:49 pm

    Do you think I could add other veggies such as onion and celery to this without adjusting the spices. Also, do you know about how many ups or ounces of the cooked squash goes in? There seems to be dire rent sizes and I want to get the ratio of ingredients to spices correct. Thanks kindly. I’m looking forward to trying it!

    Reply
    • MamaShire says

      October 27, 2017 at 1:35 am

      Hi Kim, it would be fine to add other veggies. I don’t think you would need to adjust the spices any. I’ve made a lot of spaghetti squash and you’re right they vary in size. I find that the average size makes about 4 cups of spaghetti noodles. But if it makes a little more or less it will should still work just fine.

      Reply
  11. Elizabeth Scott-Lemire says

    November 8, 2017 at 8:40 am

    Can you use almond milk instead of coconut…. I just don`t happen to have coconut milk on hand right now.

    Reply
    • MamaShire says

      November 14, 2017 at 10:08 am

      You can use almond milk, but it will not have the rich creaminess that the coconut milk will give it. The coconut milk is giving the good rich fats that would normally come from cream and cheese.

      Reply
  12. Ashley says

    January 6, 2018 at 12:05 pm

    Do you use dried or fresh basil and oregano?

    Reply
    • MamaShire says

      January 7, 2018 at 5:43 pm

      Hi Ashley,
      I usually use dried herbs, mainly because they’re easier to have on hand.

      Reply
  13. Laurs says

    January 7, 2018 at 9:55 am

    Hi! Can I get nutritional yeast at Target? I’ve never used this for anything before so I’m curious if it’s use.
    Thanks!

    Reply
    • MamaShire says

      January 7, 2018 at 5:46 pm

      Hi Laurs,

      I buy mine through Amazon. I haven’t seen nutritional yeast in any local stores. It has a nice cheesy flavor and if you’re eating dairy free it can add that amazing cheese flavor to your dishes.

      Reply
    • Amelia says

      January 18, 2018 at 8:17 pm

      I’ve seen containers of the Braggs brand nutritional yeast in the section of my local Kroger that has organic and gluten free items (where I find flaxseed meal and almond flour). My local Whole Foods carries it in their bulk bins, which is how I buy it; they might also have it packaged, though I haven’t looked. I haven’t looked for it at Target, but if you have either of those stores near you, I’d try them! I would bet Publix would have the Braggs brand too, and maybe Earth Fare and Fresh Market, in case you have any of those in your area.

      Reply
      • MamaShire says

        January 18, 2018 at 10:14 pm

        Thank you, Amelia! I don’t have any of those stores nearby, but it gives me hope that I might be able to find it locally!

  14. Jasmine says

    February 1, 2018 at 12:42 am

    How many people does it serve? Or what be one serving size of this. I calorie count that’s why I ask.

    Thank you

    Reply
    • MamaShire says

      February 1, 2018 at 9:40 pm

      I added the servings to the post. This will serve 8.

      Reply
  15. Jamie says

    April 29, 2018 at 6:02 pm

    Hi! Think I could use zucchini noodles for this?! Sounds delish! Thank you!

    Reply
    • MamaShire says

      May 2, 2018 at 12:18 pm

      I haven’t tried it with zucchini noodles, but it should work. Just check the baking time, it might not need as much time.

      Reply
  16. Katie says

    June 8, 2018 at 7:27 pm

    I’m currently trying this for the first time. It’ll be done in about 32 minutes. I used almond milk because I didn’t have any coconut milk. And it looks pretty tasty even with the extra frozen veggies I added. I’m not a huge fan of spaghetti squash, since last time I undercooked it. I cooked it this time for about 80 minutes so we’ll see how it turns out!

    Reply
    • MamaShire says

      June 8, 2018 at 8:54 pm

      Yay! You’ll have to let me know how it turned out with the changes!

      Reply
  17. Darra says

    June 20, 2018 at 2:08 pm

    Do you think the coconut milk could be replaced with raw milk? Canned coconut milk sometimes disagrees with me.

    Reply
    • MamaShire says

      June 22, 2018 at 12:26 am

      The way the recipe is written it is on plan with Trim Healthy Mama and is dairy-free. If you don’t need it to be either you can try the raw milk.

      Reply
  18. Marie C says

    March 2, 2019 at 9:08 am

    I am having trouble getting the nutritional yeast, if I substitute cheese in would it be the same amount?

    Reply
    • MamaShire says

      March 2, 2019 at 9:05 pm

      If you can have dairy, yes, by all means, use it. I would use 1/2 cup to 1 cup of cheese.

      Reply
  19. L Hammonds says

    March 6, 2019 at 2:25 pm

    This sounds delicous! Can you prepare everything ahead and bake later (say the day before or in the morning for cooking that evening)?

    Reply
    • MamaShire says

      March 6, 2019 at 6:38 pm

      Yes, you can definitely prepare it beforehand.

      Reply
  20. Bella Hardy @ Healthnerdy.com says

    August 1, 2019 at 7:02 am

    That chicken broccoli alfredo is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx, Robin for sharing!

    ★★★★★

    Reply
    • MamaShire says

      August 1, 2019 at 8:02 am

      So glad you liked it!

      Reply
  21. Dina says

    August 20, 2019 at 6:10 pm

    What are the macro nutrients? It looks delicious!! (Fat; carbs; fiber; protein)
    thank you!!

    Reply
  22. Whitney says

    October 6, 2019 at 12:44 pm

    My son has a dairy and coconut allergy. What would you suggest using besides the coconut milk?

    Reply
    • MamaShire says

      October 6, 2019 at 10:22 pm

      You could use almond or cashew milk.

      Reply

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Hi! I’m Robin and my mission with MamaShire is to share easy and delicious recipes that are gluten-free, dairy-free, and made with love. Read more.

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