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Picture of low carb chicken alfredo on a plate.

Low carb chicken alfredo recipe

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

Equipment

  • Food processor

Ingredients
  

  • 8 chicken breasts
  • 2  large spaghetti squash

Sauce

  • 3 cups roasted salted cashews
  • 1.5 cups coconut milk
  • 4 fresh garlic cloves
  • 2 tbsp lemon juice
  • 1.5 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Preheat oven to 350F.
  • Cut spaghetti squashes in half and place them face down on a baking sheet lined with parchment paper.
  • Put whole chicken breasts on a baking sheet lined with parchment paper.
  • Roast both spaghetti squashes and chicken in the oven for 30 minutes.
  • 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 the sauce into a pot to warm it up slightly if you want to. Alternatively, when you mix it into the hot spaghetti squash and chicken, it will warm it up.
  • 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.

Nutrition

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