Whole30 Chicken Alfredo
Try this creamy Whole30 Chicken Alfredo that comes together in just 30 minutes. Gluten-free and dairy-free, with plant-based options!
Servings 6 people
Ingredients
- 2 tbsp olive or avocado oil
- 1.5 1bs boneless, skinless chicken breast (or plant-based, compatible alternative) cubed
- 2 tsp salt divided
- 1 tsp pepper divided
- 1/2 cup ghee or vegan butter
- 1 tbsp minced garlic
- 1-13 oz can coconut cream
- 8 oz Kite Hill Plain Cream Cheese
- 2 tbsp nutritional yeast optional for a cheesy flavor
- 1 tsp Italian seasoning
- 1/2 lb potatoes or cauliflower steamed
- sauteed spiralized veggie “noodles” of choice
- chopped fresh parsley, if desired, for garnish
Instructions
- HEAT oil in a large saute pan over medium-high heat. Add chicken and season with 1 tsp salt and ½ tsp pepper. Cook until browned and cooked through, for about 10 minutes. Drain excess liquid from the pan halfway through if needed. Remove chicken from the pan once cooked.
- ADD ghee to the pan and lower to medium heat. Add minced garlic and saute for a few minutes until lightly browned.
- ADD remaining sauce ingredients - coconut cream, Kite Hill Cream Cheese, nutritional yeast (if using), Italian seasoning, and remaining salt (1 tsp) and pepper (½ tsp). Cook and whisk together until generally combined (doesn’t need to be smooth yet), about 5 minutes.
- BLEND steamed potatoes or cauliflower with sauce on high speed until very smooth.
- SERVE sauce on top of chicken and vegetable “noodles.” Garnish with chopped parsley, if desired.
- STORE leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.