Paleo Creamy Chicken and Spinach Pasta
Indulge in the wholesome flavors of Paleo Creamy Chicken and Spinach Pasta, a guilt-free dish that combines hearty, protein-rich chicken with vibrant spinach and tender zucchini noodles for a satisfying, low-carb meal. This dairy-free recipe features a luxurious, velvety sauce made from creamy coconut milk, thickened with tapioca flour and infused with the bold aromatics of garlic, onion, and spices like oregano and red pepper flakes. Perfect for a quick yet impressive weeknight dinner, this paleo-friendly pasta is ready in under an hour and packed with nutrients to keep you energized. Whether you're craving comfort food or looking for a healthy twist on traditional pasta, this dish delivers big on flavor without sacrificing your dietary goals. Serve it fresh and hot, topped with a sprinkle of seasoning, for a delightful pasta alternative that everyone will love!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 large zucchini
- 4 cups fresh spinach
- 1 cup coconut milk
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 medium onion
- 1 tablespoon tapioca flour
- 0.5 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
Instructions
Begin by spiraling the zucchini into noodle shapes using a spiralizer. Set aside.
Slice the chicken breasts thinly. Mince the garlic cloves and chop the onion finely.
In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken slices and season with salt, black pepper, and dried oregano. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Add the tapioca flour to the sautéed onion and garlic, stirring well to coat and integrate the flour for about 1 minute.
Slowly pour in the coconut milk and chicken broth while stirring continuously to avoid lumps. Let the mixture simmer and thicken for about 3-5 minutes.
Add the fresh spinach to the sauce, stirring until it's wilted.
Return the chicken to the pan, mixing it into the sauce. Add the lemon juice and red pepper flakes, adjusting seasoning with additional salt and pepper if necessary.
Add the zucchini noodles to the pan, tossing gently to coat them in the sauce. Cook for 2-3 minutes until the noodles are just tender, taking care not to overcook them.
Serve the creamy chicken and spinach pasta immediately, garnished with additional oregano or black pepper if desired.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 10161 mg | 442% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 76.9 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2282 mg | 49% | |
*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.
