Paleo Olive Garden Chicken Alfredo
Experience the comfort food nostalgia of Olive Garden’s signature dish, reimagined in a healthy, Paleo-friendly way with this Paleo Olive Garden Chicken Alfredo recipe. Featuring tender chicken breast strips seasoned to perfection and lightly sautéed, this recipe swaps traditional pasta for nutrient-rich zucchini noodles and replaces heavy cream with creamy coconut milk for a dairy-free alfredo sauce. Enhanced with nutritional yeast for a cheesy flavor and thickened with arrowroot powder, the sauce is decadently luscious yet guilt-free. Fresh garlic, a hint of lemon juice, and a sprinkle of parsley elevate the dish with bold, bright flavors. Ready in just 40 minutes and perfect for weeknight dinners, this wholesome and gluten-free rendition is guaranteed to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 4 cups zucchini noodles
- 1 can (14 oz) coconut milk
- 3 tablespoons nutritional yeast
- 3 cloves garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by slicing the chicken breasts into thin strips. Season them with sea salt, black pepper, garlic powder, and onion powder.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Saute the minced garlic for about 1 minute until fragrant.
Add the coconut milk to the skillet and bring to a gentle simmer. Stir in the nutritional yeast, lemon juice, and mix to combine.
In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering coconut milk mixture, stirring constantly to thicken the sauce.
Once the sauce has thickened, reduce the heat to low and add the cooked chicken back into the skillet along with the zucchini noodles. Stir to coat everything evenly with the alfredo sauce.
Cook for an additional 3-4 minutes until the zucchini noodles are just tender but not mushy.
Garnish with fresh parsley before serving. Enjoy your Paleo Olive Garden Chicken Alfredo!
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 40.3 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2012 mg | 43% | |
*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.
