Chicken Alfredo Recipe - Paleo style! - Primally Inspired (2024)

Ingredients

• For the chicken:
• 4 chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil
• 1 tablespoon fresh oregano
• 3 cloves garlic, minced
• sea salt and pepper, to taste
• For the Alfredo:
• 1 head of cauliflower, cut into florets
• 8 cloves of garlic, minced
• ¼ cup butter or ghee, melted
• 4 cups chicken stock
• sea salt and white pepper, to taste
• optional if you tolerate dairy: ½ cup romano or parmesan cheese (Romano
  is an excellent choice because it's made from the milk of sheep. Sheep are
  almost always exclusively grass-fed.)
• For the noodles:
• ½ to 1 zucchini or yellow summer squash per serving (if you are serving 4, use
  between 2 and 4 zucchinis, depending on their appetites), spiralized into
  noodles using this
• 1 T olive oil or butter
• sea salt to taste
• pinch of garlic powder

Instructions

1. Mix together the olive oil, balsamic, herbs and salt and pepper in a small bowl.
2. Pour the marinade over the chicken and marinate in the fridge for at least 1 hour up
   to 24 hours.
3. When it's finished marinating, preheat the oven to 350.
4. Using a skillet, brown both sides of the chicken breast over medium high heat. This
   should only take a minute or two per side.
5. Once both sides are seared/browned, transfer the skillet to the oven (or put them
   in baking dish) and cook the chicken until cooked through - about 20 - 25
   minutes, depending on the thickness of the breasts. Let sit for 5-10 minutes
   before serving
6. For the Alfredo:
7. Put the cauliflower florets and chicken stock in a large pot. Bring to a boil.
8. Reduce heat, cover and let cook for 10-15 minutes or until tender.
9. Meanwhile, put the butter in a skillet over medium low heat and let melt.
10. Once melted, add the garlic cloves to the skillet and cook for 2 minutes or until
    softened and fragrant. Set aside.
11. Once the cauliflower is tender, do not drain the chicken stock. Instead, transfer
    the cauliflower to a blender or food processor using a slotted spoon.
12. Add to the blender/food processor 1½ cups of the chicken stock, the
    garlic/butter, salt and pepper and cheese if you are using cheese.
13. Process for a few minutes until sauce is completely smooth and creamy.
14. For the zucchini/squash noodles:
15. Add the olive oil, zucchini noodles, salt and pinch of garlic powder to a skillet over
    medium heat and cook for a few minutes or until the noodles are done to your
    liking.
16. Once they are cooked to your liking, drain off any water.
17. To serve:
18. Add the cooked zucchini noodles to each plate. Add a hefty dose of Alfredo
    sauce and top with chicken.
19. Enjoy!

Notes

Unless you completely douse your entire plate with Alfredo sauce, you most likely will have some leftover. It's awesome on beef and seafood, too! But it freezes and reheats very well, too so you could always stick it in the freezer.