Begin by filling a large pot with water and add a generous pinch of sea salt. Bring the water to a boil over high heat, which should take about 5-7 minutes.

Once boiling, add your gluten-free fettuccine or linguine and cook according to the package instructions until al dente.

While the pasta cooks, prepare the dairy-free Alfredo sauce using your pre-soaked sunflower seeds. Blend until smooth with a bit of water or stock.

In a large skillet, heat 2 tablespoons of olive oil or plant-based butter over medium-high heat. Add the cubed chicken breasts, seasoning them with salt. Sauté for 7-10 minutes until golden brown and cooked through.

Using the same skillet, add the chopped leeks and bite-sized broccoli florets to the residual oil. Sauté the vegetables for about 3 minutes.

Add a splash of white wine or chicken stock and cook for another 2 minutes until the leeks soften and the broccoli is tender yet still crisp.

Once the pasta is ready, reserve about 1/3 cup of the cooking water before draining it. Add the drained pasta to the skillet with the cooked chicken, sautéed vegetables, and your creamy Alfredo sauce.

Toss everything together gently, adding reserved pasta water as necessary to achieve your desired consistency.

Finally, divide the creamy 20-Minute Chicken Alfredo into bowls and garnish with freshly chopped parsley or chives. Serve immediately while warm.