Whole30 Chicken Fettuccine Alfredo
Indulge in a guilt-free twist on a classic Italian favorite with this Whole30 Chicken Fettuccine Alfredo! This recipe swaps out traditional pasta for nutrient-packed zucchini noodles and creates a creamy, dairy-free alfredo sauce using cashews and nutritional yeast. Perfectly seasoned, pan-seared chicken breasts add a satisfying protein boost, while garlic, lemon juice, and fresh parsley enhance the dish with bright, aromatic flavors. Ready in just 45 minutes, this healthy, gluten-free, and paleo-friendly meal is as wholesome as it is delicious. Serve this comforting yet light dish for an effortless weeknight dinner that the whole family will love!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 minced Garlic cloves
- 1 cup Cashews
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1.5 cups Water
- 2 tablespoons Fresh parsley
Instructions
Place cashews in a bowl and cover with hot water. Let them soak for at least 15 minutes while you prepare the other ingredients.
Using a spiralizer, turn the zucchinis into zoodles (zucchini noodles) and set aside.
Season the chicken breasts with 0.5 teaspoon of salt and the black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
Drain the cashews and place them in a blender with the nutritional yeast, lemon juice, 1 cup of water, and the remaining 0.5 teaspoon of salt. Blend until the mixture is very smooth, adding more water if needed to reach the desired creamy consistency.
Pour the cashew sauce into the skillet with the garlic and heat gently for 2-3 minutes while stirring continuously.
Add the zoodles to the skillet with the sauce. Toss well to coat the zoodles with the sauce and cook for another 2-3 minutes until the zoodles are just tender.
Slice the cooked chicken breasts into strips and return them to the skillet, stirring to combine with the zoodles and sauce.
Garnish with freshly chopped parsley before serving. Adjust seasoning if necessary, and serve the Whole30 Chicken Fettuccine Alfredo immediately.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 23.1 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4019 mg | 86% | |
*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.
