Description
This Paleo Chicken Alfredo with Spaghetti Squash is a delicious Whole30-compliant meal featuring a creamy cashew-based Alfredo sauce, tender roasted spaghetti squash, and pan-seared chicken thighs. It’s a wholesome, gluten-free alternative to traditional pasta dishes, perfect for a comforting and nutritious dinner.
Ingredients
Cashew Alfredo Sauce
- 1 1/2 cups cashews (no need to soak)
- 1 cup almond milk
- 3 cloves garlic
- 3 Tbsp lemon juice
- 3 Tbsp nutritional yeast
- 1 1/4 tsp fine sea salt
- 1 tsp dried basil (optional)
Spaghetti Squash and Chicken
- 1 medium/large spaghetti squash
- Avocado oil or avocado oil spray
- Sea salt and black pepper
- 1 1/2 lbs boneless skinless chicken thighs or breasts
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 Tbsp avocado oil or ghee
- Fresh basil or parsley for garnish
Instructions
- Prepare Cashew Alfredo Sauce: In a high-speed blender (such as a Vitamix), combine the cashews, almond milk, garlic, lemon juice, nutritional yeast, sea salt, and dried basil if using. Blend until completely smooth. The sauce should become warm during blending; if it’s not warm, transfer to a saucepan and gently heat before serving.
- Prepare and Roast Spaghetti Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and scoop out the seeds and strings. Lightly spray or brush the inside with avocado oil and season with sea salt and black pepper. Place the squash halves face down on the baking sheet and roast for 22-25 minutes, depending on your preferred tenderness. The squash should be tender yet still slightly firm for an al dente texture.
- Season and Cook Chicken: While the squash roasts, season both sides of the chicken thighs or breasts generously with salt and pepper. Sprinkle dried oregano and dried basil over the chicken evenly. Heat avocado oil or ghee in a skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side. Adjust the heat to medium if the chicken browns too quickly to ensure it cooks through without burning.
- Rest and Slice Chicken: When chicken is cooked through, remove it from the skillet and let it rest on a cutting board for a few minutes. Slice into strips or bite-sized pieces using a sharp knife.
- Assemble the Dish: Use a fork to gently scrape the strands of spaghetti squash from the skin into a serving bowl. Top the squash with the warm cashew Alfredo sauce and the sliced chicken. Garnish with fresh basil or parsley as desired. Serve immediately and enjoy your healthy Paleo Chicken Alfredo!
Notes
- Cashews do not require soaking, which makes the sauce preparation quicker.
- Adjust roasting time of the spaghetti squash to your desired tenderness.
- You can substitute chicken thighs with chicken breasts if preferred.
- Feel free to use ghee instead of avocado oil for a richer flavor.
- To keep the sauce warm, briefly heat in a saucepan if the blender does not warm it enough.
- Fresh herbs enhance the flavor and presentation, so use them generously.
- This recipe is Whole30 compliant and naturally gluten-free and paleo-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Paleo American
