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Picture of low carb chicken alfredo on a plate.

Low Carb Chicken Alfredo (Paleo & Gluten Free)

Tara Klippert
This recipe is paleo, gluten-free, grain free, dairy free and low-carb.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 8
Calories 561 kcal

Ingredients
  

  • 8 boneless skinless chicken breasts
  • 2  large spaghetti squash
  • 1 tbsp olive oil

Sauce

  • 3 cups roasted salted cashews
  • 1.5 cups coconut milk (full fat)
  • 4 fresh garlic cloves
  • 2 tbsp lemon juice
  • 1.5 tsp salt (optional, if needed)
  • 1/4 tsp pepper

Instructions
 

  • Preheat your oven to 350F.
  • Cut the spaghetti squashes in half, scoop out the seeds and brush the insides with olive oil. Place them face down on a baking sheet lined with parchment paper.
  • Put the whole chicken breasts on a baking sheet lined with parchment paper.
  • Roast both spaghetti squashes and the chicken in the oven for 30 minutes (don't overcook your chicken if you want tender, juicy chicken).
  • Meanwhile, blend all remaining sauce ingredients in your blender or food processor until smooth – roughly 2 to 3 minutes.
  • Because the sauce isn’t heated, you can throw it into a skillet (frying pan) on low heat to warm it up slightly before mixing it together with the chicken and spaghetti squash.
  • Scrape out the cooked spaghetti squash into a large bowl and pour the sauce on top and mix thoroughly.
  • Serve with sliced up roasted chicken breast and chives for garnish if desired.
  • Store any leftovers in a container and freeze for next time.

Nutrition

Calories: 561kcalCarbohydrates: 29gProtein: 36gFat: 34.4gSaturated Fat: 11.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0gCholesterol: 65mgSodium: 652mgPotassium: 375mgFiber: 6.5gSugar: 10g
Keyword dairy free, gluten free, grain free, paleo, soy free
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