Paleo Chicken Fettuccine Alfredo
Discover a tantalizing twist on a classic with this Paleo Chicken Fettuccine Alfredo recipe, a wholesome and dairy-free delight that’s perfect for health-conscious food lovers. Tender, seasoned chicken pairs beautifully with vibrantly spiralized zucchini noodles, offering a gluten-free alternative to traditional pasta. The rich and creamy alfredo sauce, crafted from blended raw cashews, coconut milk, nutritional yeast, and fresh garlic, delivers a velvety texture and bold flavors without a hint of dairy. Enhanced with zesty lemon juice and a sprinkle of savory onion powder, this dish is packed with nutrients and completely guilt-free. Ready in under 45 minutes, this paleo-friendly meal is ideal for weeknight dinners or impressing guests with its elegant presentation. Garnished with fresh parsley, this chicken alfredo is a satisfying and flavorful feast that meets dietary goals without compromising taste.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 medium-sized Zucchini
- 1 cup Raw cashews
- 3 pieces Garlic cloves
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 cup Coconut milk
- 1 teaspoon Onion powder
- 0.5 cup Water
- 2 tablespoons Fresh parsley
Instructions
Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 2 hours or overnight for better results.
Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until they are thoroughly cooked and golden brown. Remove the chicken from the skillet and let it rest.
While the chicken is cooking, spiralize the zucchini into noodles using a spiralizer. Set the zucchini noodles aside.
To make the alfredo sauce, drain the soaked cashews and add them to a blender along with the garlic cloves, nutritional yeast, lemon juice, coconut milk, onion powder, and 0.5 cup of water.
Blend all the ingredients for the sauce until smooth and creamy. Adjust the consistency with more water if needed, and add salt and pepper to taste.
In the same skillet used for the chicken, add the zucchini noodles and sauté them for 3-4 minutes over medium heat, until just tender.
Slice the cooked chicken breasts into thin strips. Add them to the skillet with the zucchini noodles.
Pour the cashew alfredo sauce over the chicken and zucchini noodles, stirring gently to coat everything evenly.
Allow everything to heat through for an additional 2-3 minutes, then remove from heat.
Serve the Paleo Chicken Fettuccine Alfredo warm, garnished with fresh parsley.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 10681 mg | 464% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 78.8 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3815 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
