Paleo Chicken Alfredo

Looking for comfort food that’s healthy and delicious? This Paleo Chicken Alfredo has all the creamy goodness of the classic dish—without any dairy or gluten. Instead of butter or Parmesan, this recipe uses cashews and nutritional yeast for a silky, “cheesy” sauce. Pair it with roasted spaghetti squash, and you’ve got a low-carb, Whole30-friendly meal that works for busy weeknights or special dinners.

Did you know Alfredo sauce isn’t really Italian? It was first made in Rome by Alfredo di Lelio in 1907 as a simple dish of fettuccine mixed with butter and Parmesan. When Hollywood stars started raving about it in the 1920s, Americans took the dish and ran with it, adding cream and even more butter. Now, this paleo version takes another modern twist, ditching the dairy entirely but keeping that creamy comfort intact.

What You’ll Need

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Gear Required:

• Blender (a good one makes it easier!)
• Baking sheet
• Large skillet
• Sharp knife
• Fork (to shred the squash strands)

Ingredients

For the Cashew Alfredo Sauce:

• 1 ½ cups raw cashews (no soaking needed!)
• 1 cup unsweetened almond milk
• 3 garlic cloves
• 3 tbsp lemon juice
• 3 tbsp nutritional yeast
• 1 ¼ tsp sea salt
• 1 tsp dried basil (optional)

For the Spaghetti Squash and Chicken:

• 1 medium/large spaghetti squash
• Avocado oil (or spray)
• Salt and pepper (to taste)
• 1 ½ lbs boneless chicken thighs or breasts
• ½ tsp dried oregano
• ½ tsp dried basil
• 1 tbsp avocado oil or ghee
• Fresh basil or parsley (for garnish)

Swaps:

• Almond milk? Sub coconut milk for a richer sauce.
• Don’t eat chicken? Use mushrooms or roasted veggies instead.
• Out of spaghetti squash? Go for zucchini noodles!

How to Make It

1. Blend the Creamy Sauce

Start by preparing the Cashew Alfredo Sauce. In your blender, combine the cashews, almond milk, garlic, lemon juice, nutritional yeast, and sea salt. If you’re feeling adventurous, toss in some dried basil for a hint of herby flavor. Blend everything on high speed until the mixture is silky smooth. Depending on your blender’s power, the sauce might warm up slightly during blending, which is perfect. If it’s still cool, transfer it to a saucepan and gently heat it over low heat while stirring often.

If your blender struggles with raw cashews and leaves the sauce gritty, you can soak the cashews in hot water for about an hour before blending. This extra step ensures a luxuriously creamy texture that feels—and tastes—like traditional Alfredo.

2. Roast the Spaghetti Squash

While the sauce comes together, preheat your oven to 400°F and prepare the spaghetti squash. Cut the squash in half lengthwise using a sturdy knife, and scoop out the seeds with a spoon. Brush or spray the flesh with avocado oil, then season generously with sea salt and black pepper. Place the halves cut-side down on a parchment-lined baking sheet and pop them in the oven. After about 22–25 minutes, they should be tender but still hold their shape. You’ll know they’re ready if pressing on the skin gives slightly, and the flesh easily separates into strands when scraped with a fork.

If you’re short on time, some stores sell pre-cut spaghetti squash halves that can save you a few precious minutes—just ensure they’re fresh and firm.

3. Cook the Chicken

Next, focus on the chicken. Season your boneless thighs or breasts with a simple combination of salt, pepper, oregano, and dried basil. Heat a tablespoon of avocado oil or ghee in a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook for about 5–6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F. Lower the heat if the chicken browns too quickly to avoid burning. After cooking, let the chicken rest for a few minutes to lock in the juices. You can then slice it into strips or bite-sized pieces, whichever suits your preference for plating.

4. Pull It All Together

With all components ready, it’s time to assemble your masterpiece. Use a fork to scrape out the spaghetti-like strands from the roasted squash halves and transfer them to a large serving bowl. Pour the warm Cashew Alfredo Sauce over the delicate strands and toss gently until everything is evenly coated. Finally, layer on the sliced chicken and top it with a sprinkle of freshly chopped parsley or basil for a touch of color and flavor. Serve it immediately while it’s warm and creamy for the best eating experience.

Tips & Variations

Want a Vegan Dish?

Replace the chicken with sautéed mushrooms or roasted broccoli.

Spice Lover?

Sprinkle red pepper flakes on top for a little heat.

Meal Prep Hero:

• Make the sauce up to 3 days ahead and store it in the fridge.
• Roast the squash in advance, too, so it’s ready to go.

Leftovers

Store leftovers in airtight containers in the fridge for up to 3 days. Keep the sauce separate if you can—it’ll hold its texture better!

Reheat: Warm the squash gently in a skillet or microwave. Heat the sauce on low, stirring so it doesn’t stick.

Freeze the Sauce: It freezes beautifully for up to a month. Just thaw overnight before reheating. (Don’t freeze the squash, though—it gets mushy.)

So there you have it—a creamy, hearty Alfredo that’s as good for your soul as it is for your body. Try it next time you’re craving comfort food with a healthy twist. Bet you’ll want seconds. Enjoy!

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