Paleo Chicken Alfredo Pasta: Creamy, Healthy & Delicious Recipe

Posted On:

Creamy, comforting, and totally guilt-free, this Paleo Chicken Alfredo Pasta is your new favorite weeknight dinner! Made with zoodles and a rich, dairy-free Alfredo sauce, it's perfect for satisfying your pasta cravings without the carbs. Save this easy recipe for busy nights or cozy gatherings—everyone will love it!

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!

You might also like these recipes

Leave a Comment