Parsnip Noodle Chicken Alfredo
This parsnip noodle chicken alfredo is 100% gluten-free and dairy-free. It’s a healthier take on the classic chicken alfredo recipe that’s absolutely delicious. All thanks to spiralized parsnip noodles.
I had a feeling that my recent Spiralizer Beginner’s Guide post would be popular, but wowzers, it’s been off-the-charts. And the video in that post is now the fastest growing video on my YouTube channel. Woohoo. I’m doing a happy dance over here.
It makes me abundantly happy when you guys like my recipes and videos. I love veggie noodles as a naturally gluten-free pasta alternative, so I had a hunch that you would as well.
There’s lots of options when it comes to spiralizing, but today we’re zeroing in on parsnips as our veggie noodle of choice and making one amazingly delicious meal – a parsnip noodle chicken alfredo.
It’s *almost* like a classic chicken alfredo, but we’re swapping parsnip noodles for regular pasta and using my Vegan Alfredo Sauce for a dairy-free take on alfredo sauce. So this final dish is 100% gluten-free and dairy-free.
I know those photos may have you fooled. Because let’s be honest, it looks like a real deal pasta dish! But nope. It’s all about the parsnip noodles.
So let’s talk about the benefits of this meal. Not only are you eating more veggies (always a good thing), you’re also getting more nutrients with less calories.
Traditional alfredo pasta is not exactly known as being a “light” dish. In fact, most people complain that their stomachs are weighed down. That’s because all the cheese, milk and wheat pasta does a number on your digestion and blood sugar levels.
Not so with this parsnip noodle chicken alfredo. The vegan alfredo sauce is still thick, but the cashew-based sauce doesn’t weigh you down. You can use all the alfredo sauce or 3/4 of it (like I did), depending on how creamy you want it. But either way, the noodles still aren’t swimming in sauce like they are in the traditional version. Here, we’re going after flavor rather than a weighed-down gut.
I had leftovers of this recipe for a few days and let me tell you – it was just delicious the following day as it was the first day I made it. Even better, I never tired of it. Parsnip noodle chicken alfredo for the win.
For more tasty ideas with spiralized veggies, check out my Zucchini Noodle Caprese, Zucchini Noodle Spaghetti Bolognese and Zucchini Pasta with Lemon Garlic Shrimp. My Curly Sweet Potato Fries are always a hit as well.
Parsnip Noodle Chicken Alfredo (gluten-free, dairy-free)
This parsnip noodle chicken alfredo is 100% gluten-free and dairy-free. It’s a delicious, healthier take on the classic chicken alfredo recipe.
- 1 recipe Vegan Alfredo Sauce
- 1 large boneless skinless chicken breast
- 3 tbsp avocado oil or olive oil, divided
- 2 medium parsnips
- 1 head of broccoli, florets trimmed off
- salt and pepper, to taste
- Make the Vegan Alfredo Sauce ahead of time. You can always make it the day before and store it in the fridge.
- Peel the parsnips, slice off the ends and spiralize. Then, set the parsnip noodles aside.
- Use a mallet to gently pound the chicken breast so that it’s even in thickness. Season it with salt and pepper.
- Heat one tablespoon of oil in a skillet on medium heat. Add the chicken breast and cook for 3-4 minutes on each side, or until cooked through. Remove to a cutting board and slice into pieces.
- While the chicken is cooking, bring a medium pot of water to a simmer. Add the broccoli florets and cook for 4-5 minutes, then drain.
- In a large sautee pan, heat two tablespoons of oil on medium heat. Add the parsnip noodles and cook for 2-3 minutes, using tongs to stir. Then add the sliced chicken, broccoli and alfredo sauce. Start with 1/2 to 3/4 of the sauce and add as much as you’d like. Stir for another minute or two. If the alfredo sauce is too thick, add 1-2 tablespoons of water.
- Season with salt and pepper, if desired, and serve immediately.
Cook the parsnip noodles until they’re al dente. I prefer them crisper at 2-3 minutes, but if you’d like them softer cook a few minutes longer before adding the sauce, chicken and vegetables.
The alfredo sauce is thick (and will thicken as it cooks), so feel free to add water to thin the consistency.
The spiralizer I use is this 3-Blade Paderno Spiralizer.
Yield: 4 servings, Serving Size: 1/4 recipe
- Amount Per Serving:
- Calories: 506
- Total Fat: 27.3g
- Saturated Fat: 4.2g
- Cholesterol: 49.6mg
- Sodium: 685.9mg
- Carbohydrates: 40.7g
- Fiber: 11.4g
- Sugar: 9.6g
- Protein: 31.1g
Did you make this recipe? I'd love to see!
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