Whole30 Chicken and Broccoli Alfredo (Paleo)

A white plate with Whole30 Chicken and Broccoli Alfredo with a gold fork resting on the plate. Behind it is a head of roasted garlic and the front of a silver skillet.

4.84 from 18 votes

Whole30 Chicken and Broccoli Alfredo (Paleo)

Whole30 Chicken and Broccoli Alfredo! A thick & creamy dairy free sauce tossed with chicken, broccoli, and veggie noodles for an easy paleo, low carb, and Keto friendly dish!

Course Main Course

Cuisine American

Keyword Dairy free Chicken and Broccoli Alfredo, Paleo Chicken and Broccoli Alfredo, Whole30 Chicken and Broccoli Alfredo

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 365kcal

Author Kelly Nardo

Ingredients

Chicken and Broccoli Alfredo

3 large turnips (about 2.5 pounds), peeled and the ends cuts off
1 1/2 pounds chicken breast (cut into 1/2 cubes)
6 heaping cups broccoli florets (500 grams)
1 teaspoon avocado oil
salt and pepper, to taste

Alfredo Sauce

1/2 cup + 2 tablespoons raw cashews, soaked*
1 head roasted garlic**
2 tablespoons full fat coconut milk
2 1/2 tablespoons lemon juice
1 cup + 2 tablespoons water
salt, to taste

Instructions

Spiralize your turnips by running them through your spiralizer. Set aside.
Make the sauce. Place all the ingredients into a Vitamix or high powered blender and blend until smooth and creamy, about 45 seconds.
Heat a large nonstick skillet over medium heat. Add oil and let it get hot, about 30 seconds. Add chicken and salt and cook for 3-5 minutes, stirring occasionally until browned (does not have to be cooked all the way through yet). Add broccoli and salt and pepper and sauté for another 5 minutes. Add noodles and cook for 2-3 more minutes until cooked to your preference. Depending on how large your pan is, you might need to take out the chicken and broccoli, cook the noddles, and then add it back in. Turn off the heat and add in sauce and mix until well combined and warmed through.

Notes

*place cashews in a bowl and cover with water. Let soak overnight. If you are in a bind (or forgot), place them in a bowl, cover with water, and microwave for one minute until soft

**I roast my garlic ahead of time. To roast garlic, preheat the oven to 375 degrees Fahrenheit. Peel the outer layers of the garlic skin off leaving the cloves still attached. Chop off the top of the bulb. Place in aluminum foil and drizzle with 1/2 teaspoon oil over the exposed surface, letting the oil sink down in the cloves, Wrap the garlic in aluminum foil and roast in the oven for 45 until until cloves are soft. Squeeze cloves from out of the bulb.

Nutrition