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Paleo Chicken Alfredo

Paleo Chicken Alfredo
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Here’s a delicious, healthy twist on a classic comfort food. This Paleo-friendly Chicken Alfredo ditches the heavy cream for a creamy cashew-based sauce that’s dairy-free and gluten-free. With tender chicken and roasted spaghetti squash as the base, it’s perfect for a Whole30, low-carb, or clean-eating diet. Bonus? It’s easy enough for a weeknight meal but fancy enough to impress your guests.

Ingredients

Scale

For the Cashew Alfredo Sauce:

  • 1 ½ cups raw cashews (unsoaked)
  • 1 cup unsweetened almond milk
  • 3 cloves garlic
  • 3 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 1 ¼ tsp sea salt
  • 1 tsp dried basil (optional)

For the Spaghetti Squash & Chicken:

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

Instructions

Step 1: Blend the Cashew Alfredo Sauce

Toss everything for the sauce—cashews, almond milk, garlic, lemon juice, nutritional yeast, salt, and optional basil—into a blender. Blend on high until smooth. The sauce might be slightly warm from blending, but if it’s not, warm it gently on the stove over low heat.

Quick Tip: Got an older blender? Soak the cashews in boiling water for an hour to ensure a silky sauce.

Step 2: Roast the Spaghetti Squash

  • Preheat the oven to 400°F.
  • Slice your squash lengthwise and scoop out the seeds with a spoon.
  • Brush or spray the flesh with avocado oil, then sprinkle with salt and pepper.
  • Place the squash cut-side down on a parchment-lined baking sheet. Roast for 22–25 minutes.

How Do You Know It’s Ready? Press on the back of the squash—it should feel soft but not mushy. Scrape the squash with a fork, and it’ll pull apart into spaghetti-like strands.

Step 3: Cook the Chicken

  • Season both sides of the chicken with salt, pepper, oregano, and basil.
  • Heat avocado oil (or ghee) in a skillet over medium-high heat. Add the chicken and cook 5–6 minutes per side until golden and fully cooked (internal temp: 165°F).
  • Let the chicken rest for a few minutes before slicing into strips or bite-sized pieces.

Pro Tip: Resting = juicier chicken. Don’t skip this step!

Step 4: Bring It All Together

  • Use a fork to scrape the cooked spaghetti squash into a large bowl.
  • Pour the warm Alfredo sauce over the squash and mix gently until it’s coated.
  • Add the sliced chicken on top.
  • Garnish with fresh basil or parsley.

Notes

What to Serve It With:

  • Keep it simple with a crisp side salad drizzled with lemon vinaigrette.
  • Looking for crunch? Sprinkle on toasted almonds or pine nuts.

Short on Time?

  • Roast the squash a day or two ahead. Store it in the fridge until you’re ready to use.
  • Swap almond milk for coconut milk if you prefer a creamier sauce.

Leftover Tips:

  • Store in an airtight container for up to 3 days.
  • Reheat gently on the stovetop or in the microwave—overheating can make the squash mushy.
  • Freeze leftover Alfredo sauce separately for up to a month. Let it thaw overnight in the fridge before reheating.

Find it online: https://paleo.recipes/paleo-chicken-alfredo/