Whole30 Classic Chicken Alfredo
Indulge in the creamy decadence of this Whole30 Classic Chicken Alfredo, a healthier take on the beloved Italian comfort dish. Crafted with tender sautéed chicken, velvety cauliflower-based Alfredo sauce, and nutrient-packed zucchini noodles, this recipe brings all the flavor without dairy, grains, or gluten. Nutritional yeast and a splash of unsweetened almond milk ensure the sauce is rich and satisfying, while hints of garlic and fresh lemon juice brighten every bite. Easy to prepare in under an hour, this paleo-friendly, low-carb dish is perfect for a weeknight dinner or impressing guests with a wholesome twist on a classic favorite. garnished with fresh parsley, each plate offers a restaurant-quality experience in the comfort of your own kitchen.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups cauliflower florets
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 2 tablespoons extra virgin olive oil
- 3 pieces garlic cloves
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 cups zucchini noodles
Directions
Step 1
Cut the chicken breasts into bite-sized pieces. Season with half the salt and all the pepper.
Step 2
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
Step 3
In the same skillet, add another tablespoon of olive oil and garlic cloves. Sauté until garlic is fragrant, about 1 minute.
Step 4
Add cauliflower florets to the skillet, sauté for about 5 minutes, then add almond milk. Cover and allow to simmer until cauliflower is soft, about 10 minutes.
Step 5
Transfer the cauliflower mixture to a blender. Add the nutritional yeast, lemon juice, remaining salt, and blend until smooth and creamy.
Step 6
Return the cauliflower sauce to the skillet over low heat. Add the cooked chicken and stir until well combined, allowing the chicken to heat through.
Step 7
Add zucchini noodles to the skillet and gently toss them with the sauce and chicken, cooking until the noodles are just tender, about 2-3 minutes.
Step 8
Serve immediately, garnished with fresh parsley.
Nutrition Facts
| Serving size | (1604.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1082.3 |
| Total Fat 45.8g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 2936.2mg | 0% |
| Total Carbohydrate 46.5g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 21.0g | |
| Protein 127.5g | 0% |
| Vitamin D 91.3IU | 0% |
| Calcium 675.0mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3680.5mg | 0% |
Source of Calories