Start by filling a large pot with water, adding a pinch of sea salt, and bringing it to a rolling boil. Once boiling, add the gluten-free fettuccine or linguine.

While the pasta cooks, prepare the dairy-free Alfredo sauce in a blender. Combine the soaked sunflower seeds, nutritional yeast, garlic (if using), lemon juice, and a splash of water. Blend until smooth.

In a large skillet, heat 1-2 tablespoons of olive oil or plant-based butter over medium-high heat. Add the boneless, skinless chicken breast pieces and sauté until golden brown and cooked through.

In the same skillet, add another splash of oil if needed, then toss in the sliced leeks and broccoli florets. Cook until broccoli is bright green and tender-crisp.

Pour in a splash of white wine or chicken stock to deglaze the skillet, scraping up any bits stuck to the bottom. Cook for an additional 2 minutes.

Once the pasta is cooked, reserve 1/3 cup of the starchy water, then drain the rest. Add the pasta to the skillet and mix.

Pour the blended dairy-free Alfredo sauce over the pasta, chicken, and vegetables. Toss everything together, adding reserved pasta water to achieve desired consistency.

Remove from heat and garnish with finely chopped parsley or chives before serving.