Fettuccine Alfredo with Chicken, Mushrooms, and Broccoli, this perfectly creamy and delicious Alfredo is lactose free, but still offers all the flavor and creaminess you want in an Alfredo sauce.
The perfect dinner, this Fettuccine Alfredo is richly saucy, and full of tender chicken, hearty mushrooms, and bright broccoli. It is filling, satisfying, delicious, and can be made in under 30 minutes, making it an excellent dinner solution the whole family will love.
Calling all my dairy sensitive friends! I have a special treat for you today that I am super excited about because this Fettuccine Alfredo with Chicken, Mushrooms, and Broccoli is everything an Alfredo should be, with a light, creamy, and flavorful sauce, only missing one thing–Lactose!
But before we get to that, I want to share with you a mental shift I recently have had. This past year was a tough one with lots of stressors, problems, and more. And I found myself in a place I didn’t want to be. A place where I let myself be the victim of my circumstances. I can’t have dairy, I am going to cry about it. My daughter didn’t make the team, it was the coach/judge/ref’s fault. You get the idea. I made excuses for my bad attitude, negative outlook, and “woah is me” baloney. And guess what?
I wasn’t any happier!
Can you believe it? Even when I made excuses for why I felt bad about life, the excuses didn’t help. My rational brain knew this. And it kept telling my emotional brain to knock it off. But I couldn’t seem to get out of my funk. Instead of finding solutions, or working through my problems, I was letting them arrest me. I was allowing myself to be overwhelmed and to stop progressing because things weren’t always smooth.
And I finally decided to get some help! And you guys, this really changed things for me. I consider it a real moment of triumph. Acknowledging I needed some help. Allowing myself to seek that help, and have weaknesses. It was liberating, and empowering. It has helped me take control of my life once again, instead of letting it control me.
I just want to milk those moments of growth, and of feeling good. I am celebrating this mental shift, and the results of it, with a big ol’ plate of Fettuccine Alfredo, something I thought I couldn’t eat any more because I have developed a lactose intolerance/dairy sensitivity. But I am done letting my roadblocks stop me, instead I will find solutions! And this is a very tasty one.
How do you make homemade Alfredo sauce?
As someone with a lactose intolerance, one of the hardest things to give up was fettuccine Alfredo. I grew up eating lots of pasta, and have a love for it. I can skip a lot of the other foods that make my tummy hurt without issue, because I have found great substitutes, but finding a great homemade Alfredo substitute was a challenge.
Most of the best homemade Alfredo sauces are laden with heavy cream or full fat milks that just makes my tummy hurt. But today I am sharing this insanely flavorful Alfredo sauce, perfect for Fettuccine Alfredo, that has all the creaminess and deliciousness with little to no lactose!
How do I make this homemade Alfredo sauce? It is a pretty simple process that starts with making a roux with butter and flour, then adding chicken stock, and finishing it with delicious lactose free milk. As well as some aged parmesan cheese!
For this fettuccine Alfredo with chicken, a little bit of lactose free milk adds just the right amount of desired creaminess, while keeping the sauce light. I think that is worth celebrating.
How do you make the Alfredo sauce lactose free or low lactose?
When I first decided to try and make a lactose free Alfredo, I had to do some research to find the best options and substitutions for the typical “lactose-containing” ingredients.
Milk was the first one, but luckily there are a lot of lactose free options on the market that offer that creamy, rich, deliciousness to the Alfredo without making it hard on my tummy. Since discovering it, I have used it in several of my favorite recipes, such as chowders, shakes, and more.
But what about the rest?
I am a huge lover of cheese, and last year I was able to tour some cheese making facilities in Wisconsin. During this tour, I learned that some cheeses are packed with lactose, but many are not. Natural, aged cheeses, such as a good parmesan, have only trace levels of lactose, and usually can be digested by people with lactose intolerances without a problem. This is because of how it is made, and how most of the lactose, which is often found in the whey, is drained off during the cheese making process.
Butter is similar, while it may have trace amounts of lactose, it is very low. A tablespoon of butter contains nearly undetectable levels of lactose, making it possible for me to enjoy a fettuccine Alfredo made with butter, as long as there is not too much!
What is good with fettuccine alfredo?
You might be a purist who just wants sauce and fettuccine, but I love making mine into a complete meal, which is why for this recipe I added some chicken breast, mushrooms, and broccoli. The creamy, light, Alfredo compliments them perfectly.
Of course, you can customize it or serve it with things like:
I hope you love this Alfredo as much as we do.
Fettuccine Alfredo with Chicken, Mushrooms, and Broccoli
- 3 Tbs butter divided
- 1 lb chicken breast
- 1 tsp minced garlic
- 1 cup sliced mushrooms
- 1/2 cup flour
- 2 cups chicken stock
- 1 1/2 tsps salt
- 1/2 tsp pepper
- 2 cups Milk lactose free
- 1 1/2 cups aged parmesan cheese
- 2 cups steamed broccoli
- 1 lb package of fettuccine
- Start a large pot of water boiling for the fettuccine noodles. And a steamer pot for the broccoli.
- In a large skillet, melt 1 Tbs of butter, and add 1 lb of diced chicken breast, 1 cup sliced mushrooms, and 1 tsp minced garlic.
- Saute until chicken is cooked through, and mushrooms are tender. About 5-6 minutes.
- Remove chicken mixture from skillet, and set aside.
- Put fettuccine in to cook according to package directions. And start steaming your broccoli.
- Meanwhile, In the same large skillet the chicken was cooked in, over medium heat, melt 2 Tbs butter, and slowly whisk in the flour, until you have a roux (a thick substance)
- Slowly whisk in the chicken stock. Continuously whisking, as it thickens and starts to bubble.
- Once your chicken stock is whisked in, add the salt and pepper (Adjust amounts to desired preference).
- At this point your sauce will be very thick, so while still over medium heat, whisk in the Lactaid Milk, and the parmesan cheese.
- Adjust sauce to desired thickness by adding additional Lactaid Milk or chicken stock.
- Remove sauce from heat, strain fettuccine, and broccoli. Add fettuccine, broccoli, and chicken mixture to the sauce, stir well.
- Serve immediately and Enjoy!
Pin to your Pasta board on Pinterest: