This Paleo Chicken Alfredo Skillet is made with grilled chicken and a dairy free Alfredo sauce that recreates that restaurant style taste. It’s served over spaghetti squash noodles making it the perfect gluten free and grain free option that’s also Paleo and Whole 30 approved.
Chicken Alfredo but Make it Dairy & Grain Free
Before I was diagnosed with celiac disease, I loved eating at Olive Garden. My go-to order was the Chicken Alfredo with a side of bread sticks. I haven’t had this meal in so many years but I still can taste it! My days of ordering this dish may be long gone but that doesn’t mean I can’t make a delicious homemade version that is gluten free, grain free and dairy free!
- Noodles: To make this recipe gluten free and grain free, spaghetti squash is used as a substitute for the pasta. In my personal opinion, if it’s cooked right and combined with other ingredients it’s the perfect replacement. However, if you aren’t obsessed with spaghetti squash like I am and can tolerate grains, you can use gluten free noodles. Just follow the directions on the box and add it to the skillet at the end for one to two minutes.
- Sauce: To make this recipe dairy free, a combination of cashews, seasonings, and nutritional yeast is used. It’s thick and creamy and still has that perfect garlic and cheese taste.
- Chicken: The grilled chicken adds so much flavor to this recipe and I would highly recommend making it this way! To make your life easier, grill the chicken on the weekend so you can just throw it in the skillet during the week. If grilling it isn’t an option, you can also bake it in the oven.
This Paleo Chicken Alfredo Skillet may not taste exactly like the ones loaded with cream, butter, and cheese. However, it is made with wholesome ingredients that won’t leave you feeling like you need to be rolled to the car. Plus, it is still so delicious and packed with all the chicken Alfredo flavors. Whenever I am craving this dish, it always hits the spot!
How to Make this Paleo Chicken Alfredo Skillet
The instructions on how to make this delicious dish can be broken up into three main steps…
Step One: Spaghetti squash
Start by preheating the oven to 350 degrees. Cut the spaghetti squash lengthwise and use a spoon to scrape out the seeds and stringy flesh. Place the spaghetti squash on a baking sheet and cook it in the oven for 45 minutes. I have a whole post on how to make the perfect spaghetti squash noodles. You can check it out here if you want more detailed instructions! While the spaghetti squash is cooking, boil 2 cups of water. Pour the boiling water over the cashews, cover with foil and set aside.
Step Two: Grilled chicken
Start grilling the chicken after you boil the water for the cashews. I butterfly the chicken breasts before I grill them because this allows them to cook faster. Grill the chicken until it reaches an internal temperature of 160 degrees. Remove the chicken from the grill and cut it into small pieces.
Step Three: Alfredo sauce
Drain the water from the cashews and place them into a food processor or blender. Add the water to the food processor and blend until creamy. In a separate bowl, whisk together the lemon juice, salt, pepper, garlic powder, coconut milk, nutritional yeast, onion powder, cayenne pepper and extra virgin olive oil. Add this mixture to the skillet and cook on high heat until it begins to boil, about 3 minutes. Next, add the cashew cream to the skillet and continue to cook on low heat for 3 minutes.
Add the chicken and frozen peas to the skillet and continue to cook on medium heat for 5 minutes. Remove the spaghetti squash from the oven and use a fork to scrape out the insides to create thin spaghetti like noodles. Add the noodles to the skillet and continue to cook on medium heat for 3 minutes. If the sauce is too thick, you may need to add more coconut milk. I find that depending on how large the spaghetti squashes are I sometimes need to add up to 1/4 cup extra coconut milk.
Pro tip: if you want to save time during the week, prep the spaghetti squash and grilled chicken ahead of time. This way, you will have a delicious dinner that is ready under 25 minutes!
The next time you are craving Alfredo chicken, skip the restaurant and try this homemade version. Let me know what you think in the comments or tag me on Instagram @theglutenfreegrasses if you make this recipe!
-Kelsey
Paleo Chicken Alfredo Skillet
Course: Dinner/LunchDifficulty: Easy6
servings10
minutes50
minutes1
hourIngredients
2 spaghetti squashes
4 large chicken breasts
1 bag (13 ounces) frozen peas
- Alfredo Sauce
1.5 cups cashews
1/2 cup + 2 Tablespoons water
4 Tablespoons lemon juice
1.5 teaspoons salt
1/2 teaspoon pepper
4 Tablespoons garlic powder
2 cups coconut milk
4 Tablespoons nutritional yeast
3 teaspoons onion powder
1/8 teaspoon cayenne pepper
2 Tablespoons extra virgin olive oil
Directions
- Preheat the oven to 350 degrees. Cut the spaghetti squash lengthwise and use a spoon to scrape out the seeds and stringy flesh. Place the spaghetti squash on a baking sheet and bake at 350 degrees for 45 minutes. While the spaghetti squash is cooking, boil 2 cups of water. Pour the boiling water over the cashews, cover with foil and set aside.
- While the spaghetti squash is in the oven, butterfly the chicken. Place the chicken on the grill and cook until it reaches an internal temperature of 160 degrees. Remove the chicken from the grill and cut it into small pieces.
- Drain the water from the cashews and place them into the food processor. Add the water and blend until creamy. Whisk together the lemon juice, salt, pepper, garlic powder, coconut milk*, nutritional yeast, onion powder, cayenne pepper, and extra virgin olive oil in a small bowl. Add this mixture to the skillet and cook on high heat until it starts to boil, about 3 minutes. Next, add the cashew mixture and continue to cook on low heat for 3 minutes. Add the peas and chicken to the skillet and continue to cook on medium heat for 5 minutes. Remove the spaghetti squash from the oven and use a fork to scrape out the insides to create thin spaghetti like noodles. Add the spaghetti squash to the skillet and continue to cook on medium heat for 3 minutes.
Notes
- Start with 2 cups of coconut milk, but you may need more depending on the size of your spaghetti squash. I add 2 cups right away and add more if I notice the sauce is too thick. I usually don’t add more than an extra 1/4 cup.
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