Can we talk about my low, low expectations for this recipe? Really, though. I was making it like, “Haha, this is fun. This a fun waste of time. I mean, there is no way this is going to be really damn good. And ‘really damn good’ is the requirement for an appearance on my blog, didn’t you know that? So this is a fun waste of time.” And then I had a bite and punched the person next to me, just out of sheer knee-jerk reaction, because I had not been eating this my whole life and I felt deeply deprived.
Why this recipe is so good
It’s chicken alfredo. But with delicious whole foods. And creamy and rich and delicious. And quick and easy. And it’s paleo and Whole30-compliant! I mean, truly, it’s just my everything right now.
The dairy-free alfredo sauce tastes way too close to real, cheesy alfredo sauce, but with none of the dairy! That makes it perfect for those with dairy sensitivities or lactose intolerance, those on a paleo or Whole30 diet, and breastfeeding moms who’s little ones are sensitive to cow’s milk proteins. The spaghetti squash keeps this dish focused on whole foods and totally gluten-free. It’s super quick and easy to whip up! The alfredo sauce is made in the blender, and the chicken is cooked in under 10 minutes on the stove.
How to make it
It’s a little too easy. Ready? Heat avocado oil in a large skillet over medium-high heat and season both sides of chicken liberally with salt and freshly cracked black pepper. Add chicken breasts to skillet and cook 8-9 minutes total for medium chicken breasts and 9-10 minutes total for large chicken breasts, flipping once midway. Once they’re cooked through, transfer the chicken breasts to a cutting board or plate and let rest 5 minutes. Meanwhile, make your dairy-free alfredo sauce! Combine all the alfredo ingredients in a high-speed blender and process until totally smooth. If your blender heats its contents, great! Just process until it’s hot, and you’re set. If your blender does not heat up its contents, transfer the alfredo sauce to a saucepan after it’s completely smooth and heat through over medium-low heat. After chicken has rested 5 minutes, slice against the grain.
Heat your prepared spaghetti squash through then top with alfredo sauce and sliced chicken. Garnish with chopped fresh parsley and more freshly cracked black pepper.
How do you cook spaghetti squash?
Cooking spaghetti squash is similar to cooking all other winter squash: you start by halving it and scooping out the seeds. Then, roast the halves at 400º F for about 30-45 minutes or until a fork easily pierces the flesh. If the squash is still a bit firm, keep roasting for another 10 minutes or so, or until it’s quite tender. You can add a bit off water to the baking sheet or roasting pan when cooking to help the spaghetti squash steam; try adding about 1/2 cup to the pan before putting it in the oven. After the spaghetti squash is tender, remove from the oven and let cool slightly. Use a fork to scrape out the spaghetti squash strands, gently separating them.
If you want more information on cooking spaghetti squash, read this article.
Other recipes you’ll love:
Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free) Best Ever Italian Paleo Meatballs with Creamy Tomato Sauce (Whole30) Whole30 Spaghetti and Meatballs (Paleo) Cottage Cheese Alfredo
