Paleo Classic Chicken Alfredo
Indulge in the creamy decadence of this Paleo Classic Chicken Alfredo, a healthful twist on the traditional favorite. This recipe swaps carb-heavy pasta for tender, spiralized zucchini noodles and enriches the sauce with full-fat coconut milk, nutritional yeast, and a hint of lemon for a luscious, dairy-free alternative. Juicy, perfectly seared chicken breasts pair beautifully with the velvety garlic-infused sauce, while a sprinkle of fresh parsley adds a burst of flavor and color. Ready in just 45 minutes, this gluten-free, grain-free, and whole30-approved dish is perfect for those seeking comfort food without compromising their dietary goals. Whether you're a Paleo enthusiast or simply craving a lighter take on a classic, this chicken alfredo recipe is sure to satisfy!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium zucchinis
- 2 tablespoons ghee or coconut oil
- 4 cloves garlic cloves, minced
- 1 cup full-fat coconut milk
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by spiralizing the zucchinis to create zucchini noodles. Set them aside.
Season the chicken breasts on both sides with sea salt and black pepper.
In a large skillet, heat 1 tablespoon of ghee or coconut oil over medium heat.
Once the skillet is hot, add the chicken breasts and cook for about 6-7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, reduce the heat and add the remaining ghee or coconut oil. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the full-fat coconut milk and bring it to a gentle simmer.
Add nutritional yeast, lemon juice, sea salt, and black pepper to the skillet, stirring well to combine. Let it simmer for another 3-4 minutes until the sauce thickens slightly.
Return the chicken to the skillet, coating with the sauce, and allow it to heat through.
Toss the zucchini noodles into the skillet, gently mixing to combine with the alfredo sauce, and cook for about 2-3 minutes until the noodles are just tender.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 23.5 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3306 mg | 70% | |
*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.
