Whole30 Classic Chicken Alfredo
Indulge in a guilt-free twist on comfort food with this Whole30 Classic Chicken Alfredo, a wholesome yet decadent recipe perfect for anyone following a Whole30 or paleo lifestyle. Juicy, perfectly seasoned chicken is paired with tender zucchini noodles and bathed in a luxuriously creamy, dairy-free cauliflower sauce packed with flavor from garlic, nutritional yeast, and a splash of fresh lemon juice. This healthier alfredo alternative uses simple, nutrient-rich ingredients like unsweetened almond milk and olive oil, making it both gluten-free and dairy-free without sacrificing taste. Ready in just under an hour, this easy-to-make recipe is ideal for weeknight dinners or meal prepping. Garnished with fresh parsley for a pop of herbal brightness, it’s a satisfying, restaurant-quality dish you’ll want to savor again and again.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups cauliflower florets
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 2 tablespoons extra virgin olive oil
- 3 pieces garlic cloves
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 cups zucchini noodles
Instructions
Cut the chicken breasts into bite-sized pieces. Season with half the salt and all the pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
In the same skillet, add another tablespoon of olive oil and garlic cloves. Sauté until garlic is fragrant, about 1 minute.
Add cauliflower florets to the skillet, sauté for about 5 minutes, then add almond milk. Cover and allow to simmer until cauliflower is soft, about 10 minutes.
Transfer the cauliflower mixture to a blender. Add the nutritional yeast, lemon juice, remaining salt, and blend until smooth and creamy.
Return the cauliflower sauce to the skillet over low heat. Add the cooked chicken and stir until well combined, allowing the chicken to heat through.
Add zucchini noodles to the skillet and gently toss them with the sauce and chicken, cooking until the noodles are just tender, about 2-3 minutes.
Serve immediately, garnished with fresh parsley.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.0 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 675 mg | 52% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3680 mg | 78% | |
*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.
