Can we talk about my low, low expectations for this recipe?
Really, though. I was making it like, “Ha ha, this is fun. This a fun waste of time. I mean, there is no way this is going to be really damn good. And ‘really damn good’ is the requirement for an appearance on my blog, didn’t you know that? So this is a fun waste of time.”
Why this healthy chicken alfredo is so good
- This healthy chicken alfredo is shockingly rich and creamy and satisfying.
- The dairy-free alfredo sauce tastes way too close to real, cheesy alfredo sauce, but with none of the dairy! That makes it perfect for those with dairy sensitivities or lactose intolerance, those on a paleo or Whole30 diet, and breastfeeding moms whose little ones are sensitive to cow’s milk proteins.
- The spaghetti squash keeps this healthy chicken alfredo focused on whole foods and totally gluten free.
- It’s super quick and easy to whip up! The alfredo sauce is made in the blender, and the chicken is cooked in under 10 minutes on the stove.
How to make healthy chicken alfredo
Heat avocado oil in a large skillet over medium-high heat and season both sides of chicken liberally with salt and freshly cracked black pepper. Add chicken breasts to skillet and cook 8-9 minutes total for medium chicken breasts and 9-10 minutes total for large chicken breasts, flipping once midway. Once they’re cooked through, transfer the chicken breasts to a cutting board or plate and let rest 5 minutes.
Combine all the alfredo ingredients in a high-speed blender and process until totally smooth. If your blender heats its contents, great! Just process until it’s hot, and you’re set. If your blender does not heat up its contents, transfer the alfredo sauce to a saucepan after it’s completely smooth and heat through over medium-low heat.
After chicken has rested 5 minutes, slice against the grain.