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.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: Dairy-free Chicken Alfredo, Paleo Chicken Alfredo, Parsnip Noodle Chicken Alfredo, Whole30 Chicken Alfredo
Servings: 4 servings
- 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.
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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.
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The alfredo sauce is thick (and will thicken as it cooks), so feel free to add water to thin the consistency.
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If you'd like to learn more about spiralizing, see my Spiralizer's Beginner's Guide and my post on How to Make and Cook Zucchini Noodles.
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The spiralizer I use is this 6-Blade Paderno Spiralizer.
Serving: 1/4 recipe | Calories: 740kcal | Carbohydrates: 64g | Protein: 42g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 776mg | Potassium: 875mg | Fiber: 19g | Sugar: 15g | Vitamin A: 945IU | Vitamin C: 149.1mg | Calcium: 99mg | Iron: 1.7mg