Paleo Olive Garden Chicken Alfredo
Indulge in the creamy, guilt-free comfort of Paleo Olive Garden Chicken Alfredo, a healthier twist on the Italian classic that's perfect for paleo enthusiasts and low-carb foodies alike. This recipe transforms traditional alfredo by using coconut milk and nutritional yeast to recreate the rich, cheesy flavor without dairy, while zucchini noodles take the place of heavy pasta for a light yet satisfying base. Tender, seasoned chicken is paired with a velvety, dairy-free alfredo sauce thickened with arrowroot powder and brightened with a hint of fresh lemon juice. Ready in just 40 minutes, this wholesome dish is packed with bold flavors, nutrient-rich ingredients, and a beautifully creamy texture. Serve it up for a quick weeknight dinner or as a crowd-pleasing showstopper—garnished with fresh parsley for a finishing touch!
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Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 4 cups zucchini noodles
- 1 can (14 oz) coconut milk
- 3 tablespoons nutritional yeast
- 3 cloves garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Begin by slicing the chicken breasts into thin strips. Season them with sea salt, black pepper, garlic powder, and onion powder.
Step 2
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add another tablespoon of olive oil. Saute the minced garlic for about 1 minute until fragrant.
Step 4
Add the coconut milk to the skillet and bring to a gentle simmer. Stir in the nutritional yeast, lemon juice, and mix to combine.
Step 5
In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering coconut milk mixture, stirring constantly to thicken the sauce.
Step 6
Once the sauce has thickened, reduce the heat to low and add the cooked chicken back into the skillet along with the zucchini noodles. Stir to coat everything evenly with the alfredo sauce.
Step 7
Cook for an additional 3-4 minutes until the zucchini noodles are just tender but not mushy.
Step 8
Garnish with fresh parsley before serving. Enjoy your Paleo Olive Garden Chicken Alfredo!
Nutrition Facts
| Serving size | (1333.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1162.3 |
| Total Fat 43.0g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 286mg | 0% |
| Sodium 2699.4mg | 0% |
| Total Carbohydrate 71.6g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 40.3g | |
| Protein 123.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 195.1mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2011.5mg | 0% |
Source of Calories