Paleo Chicken Alfredo with Spaghetti Squash
This wholesome spin on a classic comfort dish brings rich, creamy Alfredo flavor without a drop of dairy. Tender chicken, roasted spaghetti squash, and a dreamy cashew Alfredo sauce make every bite feel indulgent—yet totally guilt-free. It’s the perfect dish for cozy nights and healthy cravings alike.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 min
- Yield: 4 1x
Ingredients
Cashew Alfredo Sauce
1½ cups cashews (no need to soak)
1 cup almond milk
3 garlic cloves
3 tbsp lemon juice
3 tbsp nutritional yeast
1¼ tsp fine sea salt
1 tsp dried basil (optional)
Spaghetti Squash & Chicken
1 medium/large spaghetti squash
Avocado oil or spray
Sea salt & black pepper
1½ lbs boneless skinless chicken thighs or breasts
½ tsp dried oregano
½ tsp dried basil
1 tbsp avocado oil or ghee
Fresh basil or parsley, for garnish
Instructions
Roast the Spaghetti Squash
Preheat oven to 400°F (200°C). Halve squash, scoop seeds, drizzle with oil, season, and bake cut-side down ~40 minutes. Let cool slightly, then shred with a fork.
Make the Sauce
In a high-speed blender, blend all sauce ingredients until smooth and creamy. Set aside.
Cook the Chicken
Season chicken with oregano, basil, salt, and pepper. Heat oil in a skillet over medium heat. Cook chicken 6–8 minutes per side or until cooked through. Slice or shred.
Assemble
Toss shredded squash and chicken with cashew Alfredo. Warm in the skillet if needed.
Garnish with fresh herbs and serve warm.
Notes
Creamy, hearty, and dairy-free—this dish proves healthy can taste heavenly.
Nutrition
- Calories: 430
- Fat: 26g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g