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This creamy paleo chicken alfredo transforms a classic comfort food into a dairy-free, grain-free delight that doesn't sacrifice an ounce of flavor. Made with a luscious cashew alfredo sauce and tender spaghetti squash "noodles," this dish delivers all the satisfaction of traditional alfredo without dairy or gluten.
I first created this recipe during my initial Whole30 challenge when I was desperately craving comfort food. The first bite made me realize I wouldn't need to feel deprived during my clean eating journey, and it's remained a staple in our home even when we're not strictly paleo.
Ingredients
- Raw cashews: create the impossibly creamy base for the sauce without any dairy. Soak them if you don't have a high powered blender.
- Water or unsweetened almond milk: thins the sauce to perfect consistency. Start with less and add more as needed.
- Fresh garlic cloves: provide essential flavor foundation. Fresh is vastly superior to powder here.
- Lemon juice: brightens the sauce and cuts through the richness. Fresh squeezed makes a noticeable difference.
- Nutritional yeast: delivers that unmistakable cheesy flavor without any dairy. Find it in health food stores.
- Dried basil: adds an herbal note that complements the richness perfectly.
- Chicken breasts: provide lean protein. Look for organic, free range options whenever possible.
- Spaghetti squash: creates the perfect pasta alternative with a fraction of the carbs and calories of wheat pasta.
- Fresh parsley: finishes the dish with color and freshness. Italian flat leaf variety works best.
Step-by-Step Instructions
- Season the Chicken:
- Pat chicken breasts completely dry with paper towels before generously seasoning both sides with sea salt and freshly ground black pepper. This ensures a better sear and more flavorful result.
- Sear the Chicken:
- Heat avocado oil in a skillet until shimmering but not smoking. Carefully lay chicken breasts into the hot pan, allowing them to cook undisturbed for about 5 minutes until golden brown. Flip once and continue cooking until internal temperature reaches 165°F, about 4 additional minutes for medium breasts.
- Rest and Slice:
- Transfer cooked chicken to a cutting board and allow to rest for a full 5 minutes. This crucial step allows juices to redistribute throughout the meat. Slice against the grain into strips approximately half inch thick for tender results.
- Blend the Sauce:
- Combine cashews, water or almond milk, garlic, lemon juice, nutritional yeast, salt and dried basil in a high speed blender. Start with less liquid and add more until desired consistency is reached. Blend on high for 1 to 2 minutes until completely smooth and warm.
- Heat if Necessary:
- If your blender does not heat contents through friction, transfer the smooth sauce to a small saucepan and warm over low heat, stirring frequently to prevent scorching at the bottom.
- Assemble the Dish:
- Warm your prepared spaghetti squash strands in a large skillet over medium heat or microwave until hot throughout. Pour the desired amount of cashew alfredo sauce over the hot squash and toss gently to coat evenly.
- Serve and Garnish:
- Divide the sauced spaghetti squash between plates, top with sliced chicken, and finish with a sprinkle of fresh chopped parsley and additional black pepper for visual appeal and fresh flavor.
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The nutritional yeast is my secret weapon in this recipe. Despite its somewhat funky name and appearance, this inactive yeast provides an unmatched cheesy flavor without any dairy. I was genuinely shocked the first time I used it, and now keep it stocked as a pantry staple for countless dairy free applications.
Preparing Perfect Spaghetti Squash
Many people struggle with spaghetti squash preparation, which can make or break this dish. The key is avoiding overcooked, mushy squash. Start by cutting your squash in half lengthwise and scooping out the seeds. Place cut side down on a baking sheet with about a half inch of water, which helps steam the squash for more tender results. Roast at 400°F until just fork tender, about 30 to 40 minutes depending on size. Let cool slightly before using a fork to gently scrape the flesh into spaghetti like strands. The squash should separate easily into individual strands rather than clumping together.
Storage and Meal Prep Tips
This paleo chicken alfredo makes excellent leftovers and actually develops more flavor overnight. Store components separately for best results. The cashew alfredo sauce will thicken considerably in the refrigerator, so you will need to thin it with a splash of water or almond milk when reheating. The sauce keeps well for up to 5 days refrigerated in an airtight container. Assembled leftovers can be reheated gently in a covered skillet with a splash of water to prevent drying out. Avoid microwave reheating if possible as it tends to make the spaghetti squash watery.
Variations and Additions
While this recipe is perfect as written, there are several delicious variations to consider. For additional vegetables, sautéed mushrooms complement the creamy sauce beautifully. Simply slice and sauté in a separate pan until golden before adding to the finished dish. For added color and nutrition, stir in a few handfuls of fresh baby spinach at the very end, allowing the residual heat to wilt the greens. If not strictly paleo, a sprinkle of nutritional yeast or dairy free parmesan alternative makes a flavorful garnish. For a seafood version, substitute seared scallops or shrimp for the chicken, reducing cooking time accordingly.
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Frequently Asked Questions
- → What makes this chicken alfredo dairy-free?
The dish uses a cashew-based alfredo sauce instead of traditional dairy products, making it completely dairy-free.
- → How do you cook the spaghetti squash for this dish?
Cut the squash in half, remove seeds, and roast it at 400ºF for 30-45 minutes. Scrape out the strands with a fork once tender.
- → Can I use a different milk alternative for the sauce?
Yes, you can use unsweetened almond milk, coconut milk, or water to achieve your desired consistency.
- → What is the best way to cook the chicken?
Season the chicken with salt and pepper and cook it in a pan over medium-high heat with avocado oil until thoroughly cooked and golden.
- → Can I substitute the chicken with another protein?
Yes, you can use shrimp, turkey, or a plant-based alternative to customize the dish.