CREAMY CHICKEN ALFREDO

GLUTEN-FREE | DAIRY-FREE | COOKS FOR 6 | PREP TIME: 35 MIN


While trying to perfect a gluten-free dairy-free Alfredo sauce, I came across this blog called, Paleo Running Mama. This is by far the best Alfredo recipe I have found yet. The Paleo Running Mama goes by the name of Michele Rosen. This recipe can be a quick dinner, lunch, or entirely the main course. You will need access to a blender for this specific recipe to make the cream sauce. As promised, I will link the original recipe, and all of the blogger’s socials at the bottom of the post. Enjoy!


INGREDIENTS:


  • 1 ½ cups cashews (you do not need to soak them)

  • 1 cup of unsweetened original almond milk

  • 3 cloves of garlic (I did a bit less due to my IBS, you can play with this depending on your liking)

  • 3 tbsp lemon juice

  • 3 tbsp nutritional yeast

  • 1 ¼ tsp sea salt (I just used regular salt, it did not make a difference to me)

  • Box of gluten-free pasta (Michele used spaghetti squash)

  • Avocado oil/spray

  • Salt and pepper

  • 1 ½ lbs boneless skinless chicken thighs or breasts

  • ½ tsp oregano

  • ½ tsp basil

  • 1 tbsp of avocado or vegan butter

  • Fresh basil or parsley for garnish (optional)


INSTRUCTIONS:


  1. First cook the pasta as the box tells you to do so and set aside. I usually use the Barilla gluten-free noodles. To me, these are the best noodles compared to gluten-containing noodles.

  2. Next, make the cashew Alfredo sauce. In a blender add the cashews, almond milk, garlic, lemon juice, nutritional yeast, and 1 ¼ tsp of salt. Blend until smooth. The sauce should be warm by the end of the blending but if not transfer to a pan to heat before serving. Be careful that you don’t overcook or burn the sauce while heating it in the saucepan.

  3. Meanwhile, season the chicken on both sides with salt, pepper, oregano and, basil. I did not add the oregano and basil due to not having it in my pantry but it would have given more flavor, so definitely add it for a flavorful dish.

  4. Heat butter or oil over med-high heat and cook chicken. Cook 5-6 minutes on each side. From there lower heat to medium to avoid burning the outside of the chicken.

  5. Once the chicken is fully cooked through with a white center, remove it from the pan to a cutting board and cut it into slices. It doesn’t matter if you cut it into pieces or slices.

  6. Once everything is completed, add sauce, chicken, and pasta together. Mix very well to make sure the noodles and chicken are completely coated in the sauce. From here you can add the optional garnishes or seasonings to taste.

  7. Serve and enjoy! :)



TIPS:


  • It’s always good to make sure you have all the seasonings and ingredients BEFORE making the meal...oops. Thankfully both oregano and basil are solely to add flavor and did not take away from the dish itself.

  • I always tell people when following a recipe, make it into their own. You are able to change ingredients to your liking. For example, in this recipe, Michele used spaghetti squash for her liking and I used gluten-free pasta for mine! You want to like what you’re eating, so make it into your own masterpiece.

  • To avoid the sauce getting too thick or burnt, do not allow it to sit in the saucepan for too long especially without stirring it. If it does sit for too long, it allows the pan to thicken the sauce.


Michele’s original recipe can be found here!

Michele’s Facebook

Michele’s Pinterest

Michele’s Instagram


Made with love,


xx


Hi, thanks for stopping by!

Check out my about section to learn more about me and my story!

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Twitter
  • Pinterest