Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Add your gluten-free fettuccine or linguine and cook according to package instructions, about 8-10 minutes, until al dente. Reserve 1/3 cup of pasta water before draining.

Prepare the dairy-free alfredo sauce using soaked sunflower seeds. Keep it warm on low heat once ready.

In a large skillet, heat olive oil or plant-based butter over medium-high heat. Add cubed chicken, season with sea salt, and cook for about 7-10 minutes until golden brown and cooked through.

Reduce heat slightly and add chopped leeks and broccoli into the skillet. Sauté for about 3-5 minutes until vegetables are tender.

Pour in white wine or chicken stock and let it simmer for 2 more minutes.

Add drained pasta to the skillet with chicken and veggies, pour in the alfredo sauce, using reserved pasta water to adjust consistency. Toss gently until well-coated and heated through.

Garnish with finely chopped parsley or chives and serve immediately in bowls or plates.