Healthy Chicken Alfredo with Spaghetti Squash (Whole30, Paleo, Dairy Free)

A rich and creamy chicken alfredo that’s super healthy! Quick and easy to throw together, this healthy chicken alfredo uses a dairy-free cashew alfredo sauce and spaghetti squash “noodles.” Paleo and Whole30.

Can we talk about my low, low expectations for this recipe?

Really, though. I was making it like, “Ha ha, this is fun. This a fun waste of time. I mean, there is no way this is going to be really damn good. And ‘really damn good’ is the requirement for an appearance on my blog, didn’t you know that? So this is a fun waste of time.”

And then I had a bite and punched the person next to me, just out of sheer knee-jerk reaction, because I had not been eating this my whole life and I felt deeply deprived.

Ingredients
Dairy Free Alfredo Sauce

• 1 1/2 cups raw cashews
• 3/4-1 cup water or unsweetened almond milk
• 2 cloves garlic peeled
• 2 tablespoons fresh lemon juice
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoon salt plus more to taste
• 1 teaspoon dried basil

Healthy Chicken Alfredo

• 2 medium chicken breasts
• Salt and freshly cracked black pepper
• 1 tablespoon avocado oil or olive oil, plus more as needed
• 28 ounces cooked spaghetti squash from about 1 large spaghetti squash
• fresh parsley chopped

Instructions
Make the chicken:

• Season the chicken breasts on both sides with plenty of salt and pepper. Heat 1 tablespoon avocado oil over medium-high heat, then carefully add chicken breasts to pan. Cook 8-9 minutes total for medium chicken breasts and 9-10 minutes for large chicken breasts, flipping once in between cooking time. Add a little more oil to pan if necessary.
• When cooked through, remove from pan and let rest 5 minutes. Then slices into strips against the grain.

Make the dairy-free alfredo sauce:
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