Ah, let me tell you about one of my absolute favorite dishes—Paleo Chicken Alfredo Pasta! This delightful recipe is not only easy to throw together, but it also merges comfort food vibes with healthy eating! Whenever I make this dish, I’m transported back to family dinners where the aroma of creamy sauces and perfectly cooked chicken filled the kitchen. My kids love it, and I can sneak in a bunch of veggies without them batting an eye. Who knew being sneaky could feel so virtuous?
What I love most about this recipe is that it allows you to indulge in that creamy, dreamy Alfredo sauce without the heavy cream or pasta that usually comes with it. Instead, we use spaghetti squash and a mixture of healthy ingredients that still pack in the flavor. It’s like a warm hug on a plate, and trust me, once you try it, you’ll want to share it with everyone—maybe even your fussiest eaters!
What’s in Paleo Chicken Alfredo Pasta?
Spaghetti Squash: This versatile veggie is our pasta substitute! Once roasted and shredded, it resembles spaghetti and has a mild flavor that absorbs sauces beautifully.
Cooked Chicken: I love using shredded rotisserie chicken for its convenience and flavor. It makes the prep work a breeze and adds a lovely savory depth to our dish.
Broccoli Florets: These little green gems add a nice crunch and vibrant color while offering a heap of vitamins!
Cauliflower Florets: This veggie is a superstar! It gives creaminess to our Alfredo sauce without the calories of heavy cream.
Almond Milk: Unsweetened almond milk is the perfect dairy alternative in this recipe, keeping it creamy without the guilt.
Nutritional Yeast: This is where the magic happens! Nutritional yeast has a cheesy flavor without any actual cheese, making it a fantastic ingredient for creating rich, flavorful sauces.
Coconut Cream: Adding a luscious texture and slight sweetness, coconut cream elevates our sauce to creamy perfection.
Garlic: A must-have for flavor! Fresh minced garlic gives a fragrant, mouth-watering aroma that’s simply irresistible.
Olive Oil: A great oil to sauté in, adding healthy fats and enhancing the overall flavor of the meal.
Italian Seasoning: Optional but recommended! A sprinkle of this blend takes the dish up a notch, giving it that authentic Italian touch.
Fresh Parsley: A sprinkle of this green garnish adds freshness and a pop of color to your plate.
Is Paleo Chicken Alfredo Pasta Good for You?
Absolutely! This dish is chock-full of nutritious ingredients. The spaghetti squash provides a low-calorie alternative to traditional pasta, which means we get to indulge without the carb overload. Both broccoli and cauliflower are packed with vitamins, fiber, and antioxidants, and they keep us feeling full and satisfied.
The use of almond milk and coconut cream instead of heavy cream reduces the fat content while still ensuring we enjoy that creamy texture we crave. And let’s not forget about the shredded chicken that adds protein to keep our energy levels up.
However, if you’re watching sodium intake, make sure to choose low-sodium options especially for the chicken and vegetable broth if you use any during cooking. Always listen to your body and adjust seasoning as needed!
Ingredients List
– 2 medium spaghetti squash
– 2 cups cooked chicken, shredded (rotisserie chicken works great)
– 1 cup broccoli florets
– 1 cup cauliflower florets
– 1/2 cup almond milk (unsweetened)
– 1/4 cup nutritional yeast
– 1/4 cup coconut cream
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 tsp Italian seasoning (optional)
– Fresh parsley for garnish (optional)
This recipe serves about 4 hungry souls.
How to Make Paleo Chicken Alfredo Pasta?
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes or until the flesh is tender. Allow to cool, then scoop out the strands with a fork.
2. While the squash is baking, steam or blanch the broccoli and cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the shredded chicken to the skillet and stir in the steamed vegetables. Mix well to combine.
5. In a bowl, whisk together the almond milk, nutritional yeast, coconut cream, salt, pepper, and Italian seasoning until smooth.
6. Pour the sauce over the chicken and vegetables in the skillet. Stir to combine and cook for about 2-3 minutes until heated through.
7. Finally, add the cooked spaghetti squash strands to the skillet, tossing everything together until well coated in the sauce.
8. Serve immediately, garnished with fresh parsley if desired. Enjoy your healthy, creamy chicken Alfredo pasta!
Delicious Tips and Suggestions for Paleo Chicken Alfredo Pasta!
– If you’re short on time, feel free to use microwaveable steam-in-bag veggies. They save you those precious minutes without compromising on flavor.
– You can customize this dish by adding in any other veggies your heart desires—zucchini, bell peppers, or even some spinach for a pop of color!
– Feeling adventurous? Try adding a sprinkle of crushed red pepper flakes for a spicy kick!
– This dish is perfect for meal prep! Just store any leftovers in an airtight container in the fridge and enjoy them within a few days.
I hope you give this Paleo Chicken Alfredo Pasta a try! It’s one of those dishes that makes healthy eating exciting, and it dishes up satisfaction without the guilt. I’d love to hear how it turns out for you, so be sure to share your thoughts and any little tweaks you made. Happy cooking!
