Paleo Chicken Alfredo Bake

Dairy-Free, Creamy Alfredo Bake with Organic Chicken Thighs, Broccoli + Your Favorite Noodles! Paleo and Keto Friendly. Kid Approved!

By
Bella Grace
Paleo Chicken Alfredo Bake

Happy Friday! I'm glad you stopped by. Today I'm bringing you another healthy comfort food dish that reheats beautifully and makes enough for a family meal plus leftovers. It’s also healthy, kid-approved, and easy to make. Win-Win-Win.

THE ALFREDO SAUCE

99% of dairy-free, vegan friendly alfredo sauce recipes are made from a cashew base. Don't get me wrong, I love cashews and agree that they can make a mean alfredo sauce, but it takes time. Plus, washing that Vitamix is just another step that you don't need to deal with. Oh, and soaking the nuts overnight.

This alfredo sauce tastes even better in my opinion and takes 3 minutes to make in a saucepan. Simply melt some grass-fed butter or ghee, throw in some garlic and saute. Whisk in arrowroot starch (to thicken the sauce), coconut cream or milk, nutritional yeast and your favorite seasonings. Voila! Easy, delicious, cheesy alfredo sauce.

THE NOODLES

I have made this recipe with zucchini spirals, organic shiritaki noodles, and gluten-free rice flour noodles. They all work fabulously well. Simply cook them according to their instructions and bake with the rest of the ingredients.

Enjoy this recipe and I hope you have a fabulous weekend!

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Paleo Chicken Thigh Alfredo Bake

(Serves Four)

Ingredients:

noodles of choice (zucchini based, spiralized vegetables, shirataki, chickpea, gluten-free, etc.)

4 tablespoons grass-fed butter, ghee, or cooking oil of choice

4 organic chicken thighs

1 yellow onion, diced

3 cloves of garlic, minced

1 cup organic broccoli (chopped into florets)

1/2 cup mushrooms, chopped

2 organic eggs

noodles of choice (zucchini based, spiralized vegetables, shirataki, chickpea, gluten-free, etc.)

salt and pepper to taste

Alfredo Sauce:

¼ cup grass-fed, organic butter (or vegan substitute)

3 cloves of garlic, minced

2 tablespoons arrowroot flour

1 quart full fat coconut milk

4 tablespoons nutritional yeast

salt and pepper to taste

Method:

1) Preheat oven to 350F. Begin by cooking your noodles according to directions. When done, set aside in a large bowl.

2) Beat the two organic eggs and mix in with the noodles.

3) In a skillet, heat two tablespoons of ghee and the minced garlic over a medium heat for 30 seconds or until fragrant.

4) Add diced onion, mushrooms and broccoli and saute until cooked through (4-6 minutes). Pour into bowl with the cooked noodles.

5) In the same skillet, add two more tablespoons of cooking oil over a medium high heat. When very hot, place chicken thighs in the pan, season to taste, and cook for 7-10 minutes until fully cooked and skin is crispy. Set aside.

6) To make your Alfredo sauce, melt two tablespoons of ghee in a saucepan and add one tablespoon of minced garlic. Let simmer for 30 seconds.

7) Whisk in the arrowroot flour to the garlic butter sauce, and then add the coconut milk, nutritional yeast, salt, and pepper.

8) Bring the sauce to a simmer whisking occasionally, until it thickens, about 3-5 minutes.

9) Pour Alfredo sauce over the noodles and mix to combine.

10) Transfer creamy noodle vegetable mixture into a baking dish. Top with cheese if desired (dairy-free, or raw organic) and place chicken thighs on top.

11) Bake the Alfredo noodles for 20-30 minutes until the top is slightly crispy and the dish is warm. Serve and enjoy!

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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