Paleo Chicken Fettuccine Alfredo

Indulge in a guilt-free twist on a classic comfort food with this Paleo Chicken Fettuccine Alfredo, a creamy and satisfying dish that's completely dairy-free and grain-free. Tender, seasoned chicken is paired with zucchini noodles—spiralized to perfection—for a low-carb, gluten-free alternative to traditional pasta. The velvety alfredo sauce, made from soaked cashews, coconut milk, and nutritional yeast, delivers a luscious, cheesy flavor without the dairy, while garlic and lemon juice add vibrant depth. Quick to prepare and packed with wholesome ingredients, this paleo-friendly dinner is not only delicious but also perfect for those following a clean eating lifestyle. Serve it warm, garnished with fresh parsley, for a restaurant-quality meal in the comfort of your own home.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 medium-sized Zucchini
• 1 cup Raw cashews
• 3 pieces Garlic cloves
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 1 cup Coconut milk
• 1 teaspoon Onion powder
• 0.5 cup Water
• 2 tablespoons Fresh parsley

Directions

Step 1

Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 2 hours or overnight for better results.

Step 2

Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.

Step 3

Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until they are thoroughly cooked and golden brown. Remove the chicken from the skillet and let it rest.

Step 4

While the chicken is cooking, spiralize the zucchini into noodles using a spiralizer. Set the zucchini noodles aside.

Step 5

To make the alfredo sauce, drain the soaked cashews and add them to a blender along with the garlic cloves, nutritional yeast, lemon juice, coconut milk, onion powder, and 0.5 cup of water.

Step 6

Blend all the ingredients for the sauce until smooth and creamy. Adjust the consistency with more water if needed, and add salt and pepper to taste.

Step 7

In the same skillet used for the chicken, add the zucchini noodles and sauté them for 3-4 minutes over medium heat, until just tender.

Step 8

Slice the cooked chicken breasts into thin strips. Add them to the skillet with the zucchini noodles.

Step 9

Pour the cashew alfredo sauce over the chicken and zucchini noodles, stirring gently to coat everything evenly.

Step 10

Allow everything to heat through for an additional 2-3 minutes, then remove from heat.

Step 11

Serve the Paleo Chicken Fettuccine Alfredo warm, garnished with fresh parsley.

Nutrition Facts

Serving size	(1595.1g)

Amount per serving	% Daily Value*
Calories	1680.4

Total Fat 88.7g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 4.4g
Cholesterol 206.4mg	0%
Sodium 10681.1mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 14.1g	0%
Total Sugars 78.8g
Protein 106.1g	0%

Vitamin D 0IU	0%
Calcium 252.1mg	0%
Iron 13.4mg	0%
Potassium 3814.6mg	0%

*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.

Source of Calories

Fat: 45.8%

Protein: 24.3%

Carbs: 29.9%