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Healthy Chicken Alfredo with Spaghetti Squash

Healthy Chicken Alfredo with Spaghetti Squash - A creamy and rich chicken alfredo that is super healthy! Quick and simple to throw together, this healthful chicken alfredo utilizes a dairy-free cashew alfredo sauce and spaghetti squash"noodles" Paleo and Whole30.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: low carb, Main Course, Paleo
Cuisine: American, dairy free, gluten free, Italian, paleo, whole30
Keyword: alfredo, chicken, healthy
Servings: 4
Calories: 489kcal
Author: Feodora Nastashia


Dairy Free Alfredo Sauce

  • 1 1/2 cups raw-cashews
  • 3/4-1 cup water or unsweetened almond milk
  • 2 cloves garlic-peeled
  • 2 tbsp fresh-lemon-juice
  • 2 tbsp nutritional-yeast
  • 1 1/2 tsp salt-plus-more-to-taste
  • 1 tsp dried basil

Healthy Chicken Alfredo

  • 2 medium chicken-breasts
  • Salt and freshly-cracked-black-pepper
  • 1 tbsp avocado-oil or olive-oil plus more as needed
  • 28 ounces cooked-spaghetti-squash-from-about-1-large-spaghetti-squash
  • fresh-parsley-chopped


Make the chicken:

  • Season the chicken breasts on both sides with plenty of salt and pepper. Heat 1 tbsp avocado oil over medium-high heat, then carefully add chicken breasts to pan. Cook 8-9minutes total for medium chicken breasts and 9-10minutes for large chicken breasts, flipping once in between cooking time. Add a little more oil to pan if necessary.
  • When cooked through, remove from pan and let rest 5minutes. Then slices into strips against the grain.

Make the dairy-free alfredo sauce:

  • In a high-speed blender, combine all ingredients. Blend til completely smooth and hot. If your blender does not heat contents, transfer sauce to saucepan and heat over low heat.

Assemble the healthy chicken alfredo:

  • Heat the spaghetti squash through, either in the microwave or in a large skillet, then top with the dairy-free alfredo sauce and sliced chicken. Garnish with fresh chopped parsley and more freshly cracked black pepper.


To make spaghetti squash:
Halve your spaghetti squash and scoop out seeds with a spoon. Discard seeds. Place skillet halves on a baking sheet or in a skillet. Add a little water if you prefer, about 1/2 cup, to help steam the skillet. Roast at 400ยบ F for 30-45minutes or till easily pierced with a fork. Remove from oven and let cool slightly, then use a fork to gently scrape the flesh out of the skins, separating the flesh into strands or"spaghetti."