Oh my gosh, friends! Have I got a delicious treat for you today! I’m talking about my go-to dish when I want to indulge without the guilt: Paleo Chicken Alfredo Pasta. Now, I know “pasta” typically conjures thoughts of heavy carbs, but I promise this version using spaghetti squash will change your life.
I first stumbled across this recipe during one of my attempts to eat healthier—let’s face it, I was tired of feeling sluggish after every meal. The moment I savored that creamy sauce enveloping those spaghetti squash strands, I knew I had found something special. It has that rich Alfredo flavor, but without any of the dairy (unless you count the coconut milk, which let’s be honest, is just a magical ingredient!). Join me in making this easy, delectable meal that will impress your family, friends, and maybe even that food critic lurking in your life.
What’s in Paleo Chicken Alfredo Pasta?
– Spaghetti Squash: This lovely yellow vegetable is your pasta substitute! When roasted, it transforms into those satisfying strands that feel fancy without the carbs.
– Boneless, Skinless Chicken Breasts: Lean and protein-packed, this is the star of the show! I find that dicing the chicken helps it cook quickly and evenly.
– Broccoli Florets: Adding a pop of color and essential nutrients to our dish, broccoli gives a delightful crunch. Plus, who doesn’t love a good green veggie?
– Coconut Milk: This creamy goodness is the key to making the Alfredo sauce luscious and rich without using dairy! I always opt for full-fat coconut milk for the best results.
– Garlic: Because garlic makes everything better! It brings a warm, aromatic flavor that’s simply irresistible.
– Nutritional Yeast: This good-for-you seasoning is packed with vitamins and adds that cheesy flavor without the actual cheese. I can’t imagine this dish without it!
– Olive Oil: A fantastic base for sautéing chicken, olive oil is heart-healthy and full of flavor.
– Italian Seasoning: An aromatic blend that adds depth to the dish, making it taste like a piece of Italy on your plate.
– Salt and Pepper: Essential for enhancing flavors—don’t forget to season your food!
– Fresh Parsley: A pop of freshness at the end, it’s the finishing touch that takes this dish to the next level!
Is Paleo Chicken Alfredo Pasta Good for You?
Absolutely! This dish includes lots of wholesome ingredients that not only satisfy your cravings but also nourish your body.
– Spaghetti Squash: It’s low-carb, low-calorie, and full of fiber! This means you can totally eat a double serving guilt-free.
– Chicken: An excellent source of lean protein that’s crucial for muscle recovery and growth.
– Broccoli: Packed with vitamins K and C, fiber, and antioxidants. Eating your greens has never tasted better!
– Coconut Milk: While higher in fats, the fat from coconut milk is medium-chain triglycerides, which can provide quick energy and promote fat loss.
– Nutritional Yeast: Full of B-vitamins, this nutty-flavored seasoning is great for energy and metabolism.
While this dish is healthy, if you have any specific dietary restrictions—like allergies to coconut or preferences against certain ingredients—do keep that in mind. It’s always good to customize to what works for you!
Ingredients
– 1 medium spaghetti squash
– 1 lb boneless, skinless chicken breasts, diced
– 2 cups broccoli florets
– 1 can (13.5 oz) coconut milk
– 3 cloves garlic, minced
– 1/2 cup nutritional yeast
– 2 tbsp olive oil
– 1 tsp Italian seasoning
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
*Serves 4*
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 it cut side down on a baking sheet and roast for 30-40 minutes, or until tender. Remove from the oven and let cool slightly before scraping the flesh with a fork to create spaghetti-like strands.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the coconut milk and bring to a simmer.
4. Stir in the nutritional yeast to create a creamy sauce. Let it simmer for 2-3 minutes until slightly thickened.
5. Add the broccoli florets to the sauce and cook for an additional 3-5 minutes until the broccoli is tender.
6. Return the cooked chicken to the skillet, and add the spaghetti squash strands. Toss everything together until well combined and heated through.
7. Serve immediately, garnished with fresh parsley. Enjoy your Paleo Chicken Alfredo Pasta!
Serving Suggestions & Tips for Success!
– If you’re feeling adventurous, you could add some sautéed mushrooms or bell peppers for a unique twist!
– For an extra punch of flavor, consider adding red pepper flakes if you like a little heat.
– This dish can be made ahead of time and reheated for lunch the next day—just store it in an airtight container in the fridge.
I cannot wait for you to try this recipe! Every time I whip it up, it brings back the fondest memories of cozy nights filled with laughter and good company. I hope it brings a slice of joy to your dinner table too! Let me know how it turns out for you—happy cooking!
