This AIP Chicken Alfredo will be ready in less than 30 minutes, which makes this recipe an ideal choice for those busy weeknights. Plus, providing you have the non-perishable ingredients in your AIP pantry, there are only 2 fresh ingredients to buy: chicken breasts and zucchini! How’s that for simple?
AIP Chicken Alfredo
Paleo – Dairy free – Whole 30
This AIP Chicken Alfredo is one of the recipes I contributed to the “30 Minute Meals for the Paleo AIP” community ebook. This ebook contains 120 complete meals suitable for the Autoimmune Protocol, scaled to serve 4 adults, and ready in 30 minutes or less. When you purchase this ebook through my blog, you are also eligible to receive a free meal plan with a shopping list, based on this ebook.
Follow this link to learn more and get your free bonus!
- 1 zucchini (about 1 pound)
- 2 tablespoons coconut oil
- 3/4 pound boneless skinless chicken breasts
- Fine sea salt, to taste
- For the sauce:
- 1 cup chicken broth
- 11/2 tablespoons arrowroot flour
- 1 cup full fat coconut milk
- 2 teaspoons nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- Garnish:
- Minced fresh parsley
- Cut top and bottom of zucchini, then cut in half. Using a spiralizer, make the zucchini into noodles. Set aside.
- Pat chicken breast dry with paper towel and season with salt to taste on both sides. Heat coconut oil in a skillet over medium heat. Add chicken to the hot skillet and cook until golden and no longer pink inside, about 8 minutes on each side (or until it reaches an internal temperature of 165°F). Transfer chicken to a cutting board and let rest for 3 minutes before slicing into 1/2-inch thick strips.
- In a small bowl, whisk together chicken broth and arrowroot flour, making sure flour is completely dissolved and there are no lumps. (alternatively, you can also do this in a blender).
- Using the same skillet, whisk together coconut milk, nutritional yeast, basil, garlic, and salt. Bring to a low boil over medium heat. Reduce the heat to medium-low and add broth mixture, stirring constantly until sauce thickens a bit, about 2 minutes. Check seasoning and adjust to taste.
- Add zucchini noodles to the skillet and toss, making sure all the noodles are well coated with the sauce. To serve, transfer noodles to dinner plates, top with sliced chicken and a garnish of minced parsley.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove top.
I made this tonight for dinner. The sauce was amazing! The fresh parsley on the top really added a nice flavor to it as well. It was such a quick and easy meal. I cooked the zucchini in the sauce for a bit and it thinned the sauce out. I think a lot of liquid came off the zucchini. Next time I’ll cook the zucchini separately and then put it in the sauce. THANK YOU for sharing this recipe. I’m new to AIP so am building up a list of recipes. This will be a repeat.
Thank you so much for your positive comment Judy! – Sophie
I made the sauce and was so happy with it! I didn’t have the yeast or parsley and it still turned out wonderful. It’s the first alfredo that I’ve had in 6 months of doing AIP. I’ve already made it twice and found it freezes well also. Can’t wait to eat it again! Thank you for such a great recipe!
Glad to hear that it freezes well; I was afraid to try it, for fear of it thinning out.
Hi,
Just wondering how many servings does this recipe make.
Alissa
4 servings
Well, those are really generous portions. I cut the sauce in half for just the 2 of us, and I could have cut it in half again!
This is the first recipe from “30 Minute Meals” that I have tried. The cream sauce alone is worth the price of the book!! I can see using it plain and/or varying the herbs. THANK YOU so very much!!
Hi!! I’m new to AIP. I don’t have all the different flours yet. Would I be able to sub the arrow root flour for something else? Or take it out altogether? Thank you
Hello,
You can use tapioca starch instead. You can’t remove the arrowroot flour (or tapioca starch) completely from the recipe because that’s what makes the sauce thicker. – Sophie
Hi what about tapioca flour?
This sauce was really tasty! I had to look up what nutritional yeast was lol, but I like all the new and interesting ingredients and recipes we’ve been introduced to since having to follow the autoimmune diet protocol!
Hi Sophie,
They just put my husband on the AIP diet so I was thrilled to see your recipes. In the Chicken Alfredo recipe it calls for coconut milk. Is that the kind you buy in a carton to drink, or the kind you buy in a can (often used in Asian dishes)? Thanks!
Janet
Hello Janet!
It is the one in cans. My preferred brand is Aroy-D and I get it on Amazon. – Sophie
I didn’t read the comments until AFTER I made the sauce, so I used the kind in the carton, and it worked great as well. Delicious! Thank you so much for sharing your wisdom and creativity to make this lifestyle more palatable.
I’m not a fan of Alfredo but this sounds really good. I do have a question. I was under the impression that food in the nightshades family were on the do not eat list. Zucchini is on the list.any suggestions for a replacement? Yellow squash is a little bland and I’m not a fan of Spaghetti squash. Thanks.
Hello Theresa,
Zucchini is not a nightshade. You can consume it even during the elimination phase of AIP. – Sophie
I found this recipe in “30 minute meals.” I was a little sceptical to try it because I don’t like alfredo, but this recipe turned out really well. I would definitely eat it again.
Hello!
I just made this for my wife who might have to be on an AIP diet, pending some tests and such.
When cooking the zucchini noodles in the sauce i noticed the sauce thinnes out a bit. Is there a way to make that not happen as much?
Also should the zucchini noodles still have a crunch to them?
Let me know! Sauce tastes great though! 🙂
Hello Timothy,
To prevent the sauce form thinning, I would first cook the zucchini noodles alone, maybe with a little bit of olive oil, then when they are almost done, add the sauce at the last minute. I like the noodles with a crunch, but you may certainly cook them longer! Good luck! – Sophie
Your recipe is great. I changed it up a bit for what I had on hand such as cut up chicken, zucchini squash, and homemade bone broth. This will be my go to pasta sauce on spaghetti night.
I’m new to AIP and unable to have coconut. Can you think of a good substitute? This looks soooo good!
You can try tigernut milk or simply chicken broth.
WOW! This was super tasty and will definitely be on my AIP meal rotation can’t wait to use this base for other creamy sauces. THANK YOU for a great recipe!!
Oh my goodness, yet another fabulous recipe from Sophie! Zucchini noodles tend to give off lots of water, but I patted mine down really well with paper towels before tossing them into the sauce and that seemed to help a lot. I was absolutely delicious and it reheated well (with fresh zucchini noodles of course).
I don’t own a vegetable spiralizer so do you think it would be ok to buy frozen noodles? How should I alter the recipe if I did?
Which kind of frozen noodles? I am not familiar with a frozen product that would replace fresh zucchini noodles. Have you looked at your local grocery store, in the fresh veggies section, if they have prepackaged zoodles?
So delicious. My whole family including my 8 year old loves this. I honestly thought I would never eat Alfredo sauce again. But now I have this amazing dish.
Sauce does get a bit too thin but I just add more noodles. Or drink the sauce. Lol
Not sure if I’ve commented before on this recipe, but if I have, it’s worth saying again – I LOVE this recipe! It turns out delicious!
I also added some chopped spinach and mushrooms, just to get some more veggies – the creaminess of the sauce is perfect for the chicken and zucchini noodles. Thanks for posting a great recipe.
Oh my goodness!! This was our first time using zucchini noodles and this recipe is AMAZING!! We are not the greatest at cooking chicken so still trying to get good at that haha…but my family of 8 absolutely loves this!! We are switching from mostly Paleo to AIP and this tastes so good, my kids actually ended up eating it all so my husband and I just got to taste it, we will definitely be making this in larger portions!! THANK YOU SO MUCH for sharing and helping our journey be easier!!