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(gluten-free, dairy-free, paleo) This parsnip noodle chicken alfredo is 100% gluten-free and dairy-free. It's a healthier take on the classic chicken alfredo that's absolutely delicious.
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5 from 4 votes

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 Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Main Course
Cuisine: American
Keyword: Dairy-free Chicken Alfredo, Paleo Chicken Alfredo, Parsnip Noodle Chicken Alfredo, Whole30 Chicken Alfredo
Servings: 4 servings
Calories: 740kcal
Author: Lisa Bryan

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
  • 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.
  • The spiralizer I use is this 6-Blade Paderno Spiralizer.

Nutrition

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