Quick & Easy AIP Chicken Alfredo Meal Prep

I am starting a new recipe format on the blog to answer your demand for quick and easy AIP meals, with few ingredients, and a whole lot of taste and yumminess!

Here is the profile of these meal prep recipes:

• they form a complete meal with proteins and vegetables
• they have few ingredients and they are easy to find at your local grocery store
• they have at least 4 servings: if you are batch cooking for yourself, each of these recipes will yield 4 meals!
• they are designed to fit your AIP meal plans

Click here to see other Quick & Easy AIP Meals!

About this AIP Chicken Alfredo recipe:

This particular recipe is an adaptation of my zoodles chicken Alfredo I made a while back. I swapped the zoodles for spaghetti squash noodles and modified the quantities to make 4 servings.

I love spaghetti squash noodles better than zucchini noodles. They are more nutritious and filling in my opinion, and I love their soft, buttery taste! They taste amazing when paired with a creamy, cheesy Alfredo sauce!

This quick & easy AIP chicken Alfredo is freezer-friendly!

Pantry items needed for this recipe:

• coconut oil
• arrowroot flour
• full fat coconut milk
• nutritional yeast
• dried basil
• sea salt

Sophie Van Tiggelen

Quick & Easy AIP Chicken Alfredo Meal Prep

5 from 1 vote

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Servings: 4 servings

Course: Main Course, Meal

Ingredients Method

Ingredients

  

1x2x3x?

• 1 spaghetti squash (2 1/2 to 3 pounds)
• 1 1/4 pounds skinless boneless chicken breasts
• 1 tablespoon coconut oil or olive oil

For the Alfredo sauce:

• 1 cup chicken broth
• 3 tablespoons arrowroot flour
• 1 cup full fat coconut milk
• 3 teaspoons nutritional yeast
• 1 teaspoon dried basil
• 3/4 teaspoon sea salt

Method

 

1. Preheat the oven to 400°F and place the rack in the middle.
2. To cook the spaghetti squash: cut off top and bottom of the spaghetti squash with a chef’s knife, then slice it in half lengthwise. Scoop out and discard the seeds with a spoon. Place both halves cut face down in a glass baking dish and add 1 inch of water at the bottom. Bake in the oven until the skin of the squash gives a little when you push on it with your finger, about 30 minutes. (Do not overcook or the squash will come out mushy!)
   

   When done, transfer the spaghetti squash to a plate with a slotted spatula and allow to cool down, cut face up, until you can hold it in your hands. Scrape out the flesh with a fork, making spaghetti noodles.
3. While the spaghetti squash is in the oven, pat the chicken dry with a paper towel and season with salt on both sides.

   Heat up coconut oil in a large skillet over medium heat. When hot, add the chicken breasts and cook until golden, about 8 minutes on each side. The chicken is done when no longer pink inside or when it reaches an internal temperature of 165°F.

   Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing.
4. To make the Alfredo sauce: in a small bowl, stir together the chicken broth and arrowroot flour, making sure the flour is completely dissolved and there are no clumps. Set aside.

   Combine the coconut milk, nutritional yeast, basil, and salt in a saucepan. Stir well. Bring to a boil over high heat, then reduce to low and stir in the broth-arrowroot mixture. Stir constantly until the sauce thickens, about 1 minute. 

   Check the seasoning and adjust to taste.
5. To serve: Divide the spaghetti squash noodles and chicken breasts evenly between 4 containers. Top with a generous serving of Alfredo sauce! Keep in the refrigerator up to 5 days or freeze.

Tried this recipe?Let us know how it was!