Paleo Fettuccine Alfredo (Gluten-free & Dairy-free)

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Paleo Fettuccine Alfredo

This here is a very special recipe, my friends. Not only is it pretty fast to make, its a big hit at every potluck and dinner party! It is so rich and flavorful, that you will forget all about glutinous pasta and cream sauce that spends a moment on your lips and 4 hours digesting in a slow and painful food coma.



2 boneless, skinless chicken breasts (about 1 pound)

3 cups broccoli florets

1 spaghetti squash

Extra virgin olive oil

Cashew Cream Sauce:

1 ½ cups raw cashews, soaked at least 4 hours

1 cup water

2 tablespoons bacon fat

1 tablespoon dijon mustard

2 teaspoons lemon juice

1/4 teaspoon cayenne pepper

1 large garlic clove

salt to taste


Preheat oven to 350. Cut squash in half lengthwise and roast flesh-side down until fork tender, about 40 minutes. Scoop seeds and allow to cool enough to handle.While squash cooks, prepare sauce. Blend cashews  and garlic in food processor, adding water slowly to create smooth sauce.  Add remaining ingredients and season with salt to taste. Season chicken with salt and pepper. Heat skillet on medium high and add a little fat (bacon, clarified butter, or coconut oil). Sear on both sides, then add broccoli florets and cover. Turn heat down and allow chicken and broccoli to cook through, about 6 more minutes. Chop chicken into bite-sized pieces. String spaghetti squash into a bowl and toss with a little salt, pepper and olive oil. To assemble, lay a small bed of spaghetti squash on plate, top with sauce, chopped chicken and broccoli. Alternately, can mix everything together in a big bowl and serve, but layering is prettier 🙂