Paleo Creamy Chicken and Spinach Pasta

Indulge in the wholesome goodness of this Paleo Creamy Chicken and Spinach Pasta, a flavorful twist on a classic comfort food. This recipe swaps traditional pasta for spiralized zucchini noodles, making it both gluten-free and grain-free while staying packed with nutrients. Tender slices of seasoned chicken are simmered in a velvety coconut milk-based sauce, thickened with tapioca flour for a luscious dairy-free creaminess. Fresh spinach adds a vibrant, earthy touch, while hints of garlic, onion, lemon juice, and a dash of red pepper flakes bring a burst of flavor to every bite. Quick to prepare in just 50 minutes, this low-carb and paleo-friendly dish is perfect for weeknight dinners or a light yet satisfying meal. Serve warm and enjoy the perfect balance of creamy indulgence and clean eating!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 3 large zucchini
• 4 cups fresh spinach
• 1 cup coconut milk
• 2 tablespoons olive oil
• 3 pieces garlic cloves
• 1 medium onion
• 1 tablespoon tapioca flour
• 0.5 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Begin by spiraling the zucchini into noodle shapes using a spiralizer. Set aside.

Step 2

Slice the chicken breasts thinly. Mince the garlic cloves and chop the onion finely.

Step 3

In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken slices and season with salt, black pepper, and dried oregano. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the remaining tablespoon of olive oil. Add the onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

Step 5

Add the tapioca flour to the sautéed onion and garlic, stirring well to coat and integrate the flour for about 1 minute.

Step 6

Slowly pour in the coconut milk and chicken broth while stirring continuously to avoid lumps. Let the mixture simmer and thicken for about 3-5 minutes.

Step 7

Add the fresh spinach to the sauce, stirring until it's wilted.

Step 8

Return the chicken to the pan, mixing it into the sauce. Add the lemon juice and red pepper flakes, adjusting seasoning with additional salt and pepper if necessary.

Step 9

Add the zucchini noodles to the pan, tossing gently to coat them in the sauce. Cook for 2-3 minutes until the noodles are just tender, taking care not to overcook them.

Step 10

Serve the creamy chicken and spinach pasta immediately, garnished with additional oregano or black pepper if desired.

Nutrition Facts

Serving size	(1795.9g)

Amount per serving	% Daily Value*
Calories	1322.7

Total Fat 43.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 286mg	0%
Sodium 10160.7mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 76.9g
Protein 121.8g	0%

Vitamin D 0IU	0%
Calcium 349.2mg	0%
Iron 10.4mg	0%
Potassium 2282.2mg	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: 29.8%

Protein: 37.0%

Carbs: 33.2%