Looking for a way to enjoy a creamy, indulgent meal while sticking to your Paleo lifestyle? This paleo chicken alfredo with zucchini noodles is a delicious choice that feels like classic comfort food, minus the heavy dairy and grains. You’ll use simple ingredients, like coconut milk and fresh zucchini, for a sauce that’s thick and satisfying. It’s practical enough for a quick weeknight dinner, yet fancy enough for a weekend treat. Ready to dig in?
Ingredients
- 2 medium zucchini (spiralized into noodles)
- 1 pound chicken breasts (cut into bite-sized pieces)
- 1 tablespoon coconut oil (or olive oil)
- 1 cup full-fat coconut milk
- 2 cloves garlic (minced)
- ¼ cup nutritional yeast (adds cheesy flavor)
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch of dried basil or oregano (optional)
Directions
-
Warm your pan.
Heat the coconut oil in a large skillet over medium-high heat. Once it’s melted, add the chicken pieces. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. -
Season and simmer.
Lower the heat to medium, then add the minced garlic. Stir it around for a minute or so to release the aroma. Toss in the onion powder, salt, pepper, and any optional herbs for extra flavor. -
Create the sauce.
Pour in the coconut milk and stir well. Sprinkle in the nutritional yeast, whisking or stirring constantly to ensure no lumps form. Let the sauce bubble gently for a couple of minutes to thicken. If it appears too thick, add a splash of water to thin it out. -
Cook the zucchini noodles.
Add your spiralized zucchini noodles to the sauce. Mix everything together, allowing the noodles to warm through for around 2 to 3 minutes. Keep an eye on them so they don’t turn mushy. -
Taste and serve.
Sample a noodle. If it needs an extra pinch of salt or pepper, feel free to adjust. Once the zucchini noodles reach your preferred tenderness, turn off the heat. Serve immediately for the best flavor and texture.
Nutrition Facts
Below is an approximate breakdown per serving (makes about 2 servings):
- Calories: ~380
- Protein: ~35 g
- Fat: ~20 g
- Carbohydrates: ~10 g
- Fiber: ~2 g
(Exact numbers can vary depending on the specific brands and sizes of your ingredients.)
Final Thoughts
This creamy chicken Alfredo alternative offers a lighter take on a beloved classic. By swapping out heavy cream and pasta for coconut milk and zucchini noodles, you get all the satisfaction with fewer carbs. It’s also easy to make adjustments: add mushrooms or spinach for extra nutrients, or switch up the seasonings to complement whatever veggies you have on hand. In the end, you’ll have a comforting meal that truly delivers on flavor without compromising your Paleo goals.
Frequently Asked Questions (FAQs)
-
Can I use another milk instead of coconut milk?
Yes. Almond milk or cashew cream can work, but they may give a slightly different taste and consistency. If you’re staying strict Paleo, just ensure your chosen milk is compliant and unsweetened. -
How do I avoid soggy zucchini noodles?
The key is to cook them lightly. Once you toss the zucchini into the sauce, keep them on the heat for only a couple of minutes. Overcooking leads to mushy noodles. -
Can I make this meal ahead of time?
You can cook the sauce and store it separately from the zucchini noodles. Spiralize the zucchini right before serving so they stay firm. Then, simply reheat the sauce and combine. -
What if I don’t have nutritional yeast?
Nutritional yeast gives the sauce a subtle cheesy flavor. If you don’t have it, you can skip it, but the dish might lose some Alfredo-like tang.
Enjoy creating your own bowl of this hearty yet healthy meal, and don’t forget to share any tasty tweaks you discover!
Ingredients
2 medium zucchini (spiralized into noodles)
1 pound chicken breasts (cut into bite-sized pieces)
1 tablespoon coconut oil (or olive oil)
1 cup full-fat coconut milk
2 cloves garlic (minced)
1/4 cup nutritional yeast (adds cheesy flavor)
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Pinch dried basil or oregano (optional)
Directions
- Warm your pan: Heat the coconut oil in a large skillet over medium-high heat. Once it’s melted, add the chicken pieces. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Season and simmer: Lower the heat to medium, then add the minced garlic. Stir it around for a minute or so to release the aroma. Toss in the onion powder, salt, pepper, and any optional herbs for extra flavor.
- Create the sauce: Pour in the coconut milk and stir well. Sprinkle in the nutritional yeast, whisking or stirring constantly to ensure no lumps form. Let the sauce bubble gently for a couple of minutes to thicken. If it appears too thick, add a splash of water to thin it out.
- Cook the zucchini noodles: Add your spiralized zucchini noodles to the sauce. Mix everything together, allowing the noodles to warm through for around 2 to 3 minutes. Keep an eye on them so they don’t turn mushy.
- Taste and serve: Sample a noodle. If it needs an extra pinch of salt or pepper, feel free to adjust. Once the zucchini noodles reach your preferred tenderness, turn off the heat. Serve immediately for the best flavor and texture.
