Oh my goodness, have you ever tried going paleo? I did, and I thought it was going to be all kale shakes and endless chicken breasts—but then I stumbled upon this scrumptious Paleo Chicken Alfredo Pasta! Let me tell you, this dish is a game changer. It has all the creamy, dreamy vibes of traditional Alfredo but is completely gluten-free and dairy-free. Plus, who knew spaghetti squash could be this versatile?
I remember the first time I made this recipe—my kids were skeptical at first (I mean, spaghetti squash instead of actual pasta?!), but they devoured every bite and even asked for seconds! This recipe holds a special place in my heart because it’s not just a dinner; it’s a fun way to get the family excited about eating wholesome, nourishing food. Let’s dive right into what makes this dish so delightful!
What’s in Paleo Chicken Alfredo Pasta?
Spaghetti Squash: This magnificent vegetable is your pasta substitute in this dish! When roasted, it transforms into long, spaghetti-like strands that are both fun to make and eat.
Olive Oil: This healthy fat is perfect for roasting and sautéing. I suggest going for extra virgin olive oil for its robust flavor and health benefits.
Chicken Breast: Lean and protein-packed, chicken breast is a staple in many diets. I love using organic, free-range chicken when I can; it makes a noticeable difference in taste and quality!
Broccoli Florets: Broccoli adds a lovely crunch and vibrant color. It’s also loaded with vitamins and minerals! Fresh is best, but frozen works just fine if that’s what you have on hand.
Coconut Cream: This creamy goodness gives your sauce that luscious texture without dairy. If you can’t find coconut cream, full-fat coconut milk is a great substitute.
Nutritional Yeast: This magical ingredient brings a cheesy flavor to the dish, making it perfect for those of us avoiding dairy. Plus, it’s packed with B vitamins!
Garlic and Onion Powder: I can’t stress enough how these flavors elevate this dish. Fresh garlic is also lovely, but these powders are great for ease and convenience.
Salt and Pepper: Simple seasonings that make a world of difference in enhancing flavor.
Fresh Parsley: A pop of color and freshness to finish off your dish—it just makes everything look a little prettier on the plate!
Is Paleo Chicken Alfredo Pasta Good for You?
Absolutely! This dish is not just a guilty pleasure on your plate; it’s packed with nutritious ingredients. The **spaghetti squash** is low in carbs and calories while offering fiber that keeps you feeling full. The **chicken breast** delivers lean protein, which is essential for muscle health. **Broccoli** adds a ton of vitamins—like vitamin C and K—along with minerals. As for **coconut cream**, it not only contributes healthy fats but also carries lauric acid, which can support your immune system.
However, a word of caution: nutritional yeast can trigger sensitivities in some, and for those with a coconut allergy, it’s essential to choose a safe alternative. This dish is generally low in carbohydrates, so if you’re watching your carb intake, just be mindful of portion sizes!
Ingredients
– 2 medium spaghetti squash
– 2 tbsp olive oil
– 1 lb chicken breast, diced
– 2 cups broccoli florets
– 1 cup coconut cream (or full-fat coconut milk)
– 1/4 cup nutritional yeast
– 2 cloves garlic, minced
– 1 tsp onion powder
– 1 tsp garlic powder
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
*Serves: 4*
How to Make Paleo Chicken Alfredo Pasta?
1. Preheat your oven to 400°F (200°C). Cut the **spaghetti squash** in half lengthwise and scoop out the seeds. Drizzle with **olive oil** and season with **salt and pepper**. Place cut side down on a baking sheet and roast for about 30-40 minutes, or until tender.
2. In a large skillet, heat 2 tablespoons of **olive oil** over medium heat. Add the diced **chicken breast** and cook for about 5-7 minutes until it’s cooked through and no longer pink. Season with **salt and pepper**.
3. Add the minced **garlic** and cook for an additional minute until fragrant. Stir in the **broccoli** florets and cook until they are bright green and tender, about 3-4 minutes.
4. Once the **spaghetti squash** is ready, remove it from the oven and let it cool slightly. Use a fork to scrape the insides into spaghetti-like strands.
5. In the skillet with the **chicken** and **broccoli**, pour in the **coconut cream** and stir in the **nutritional yeast**, **onion powder**, **garlic powder**, and season with **salt and pepper** to taste. Let the mixture simmer for a few minutes until slightly thickened.
6. Add the **spaghetti squash** strands to the skillet, tossing well to combine all ingredients and heat through.
7. Serve warm, garnished with fresh **parsley** if desired. Enjoy your Paleo Chicken Alfredo Pasta!
Tips for a Perfect Dinner
Want to take this dish up a notch? Consider adding other veggies like bell peppers or spinach for an even greater nutritional punch! If you’re looking to add a bit more protein, grilled shrimp or even sautéed mushrooms would be fantastic. This dish is also a great candidate for meal prepping—just store the components separately and toss them together when you’re ready to eat.
I just can’t get enough of this dish, and I hope you will love it as much as I do! Give it a try, and let me know how it turns out. Feel free to share your variations or any fun stories that come up while you cook—I love a good kitchen tale! Happy cooking!