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Once upon a time, I tried some raw cashew butter on my sliced apples… and I hated it. ย The end. ย ๐Ÿ™‚
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Ha- seriously though, it just had an odd flavor to me in comparison to my beloved almond butter. ย I felt like it had too much of a “cheesy” flavor which was not my favorite for a sweet snack. ย But- ever since then, I have been wanting to play with cashew butter a bit more. ย I figured that cheesy, creamy flavor could be put to good use in some type of sauce or dip.

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My first cashew butter creation happened last weekend, and I could not be happier with it! ย I made my own cashew butter by blending the nuts with coconut milk (for extra creaminess) and chicken bone broth (for a savory flavor & bonus nutrients). ย The result was a thick, creamy sauce that I knew would be the perfectย base for an Alfredo sauce.
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I hope you all enjoy this as much as I do… It’s truly worth the extra effort!
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Side note: ย I added broccoli to mine, since that’s how we ate our Chicken Alfredo as kids. ย You could leave it out, or try some fresh spinach, sun-dried tomatoes, bacon, etc. ย Get creative! ย Also see my “quick tip” below if you’re just interested in making the sauce alone! ย ๐Ÿ™‚
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Print Recipe
5 from 1 vote

Paleo Chicken Alfredo Pasta | PALEO, Keto, Whole30

Servings: 4
Calories: 465kcal

Ingredients

  • 1 medium squash
  • 1 lb chicken breast
  • 3/4 cup raw cashews
  • 1/2 cup coconut milk (canned; I used "light")
  • 1/2 cup chicken bone broth
  • 2 tbsp avocado oil or ghee
  • 4 tsp chopped garlic
  • 1/2 white onion minced
  • 3 cups florets broken into pieces
  • salt and pepper I used about 1 tsp each)

Instructions

  • Preheat the oven to 375ยบF. ย Slice your spaghetti squash in half lengthwise, and scoop out the seeds. Place the open sides down on a foil-lined baking sheet. ย Bake for 40-45 minutes, or until tender enough to scrape out with a fork.
  • While the squash bakes, grill the chicken breast with a little salt & pepper to season. ย You can use a skillet or grill pan; just make sure it is lightly browned & cooked through. ย Allow it to rest, then slice into bite-sized pieces. ย Now you can start your sauce….
  • Blend the cashews, coconut milk, and broth in a blender or food processor until smooth. ย Set aside or refrigerate if you make it ahead of time.
  • Once the the squash is done baking, use a fork to scrape out your "pasta" and transfer it into a bowl.
  • In a large skillet or pot over medium heat, sautรฉ the broccoli, garlic, & onion in avocado oil or ghee until slightly softened (2-3 minutes). ย Add the sauce, and stir to combine.
  • Stir in the spaghetti squash, and season with salt & pepper. ย Continue to cook until the sauce begins to thin (about 5 minutes).
  • Add the chicken to dish and stir. ย Continue to cook until the sauce simmers and the chicken is warmed. ย Serve hot!ย 

Notes

Quick Tip:ย  If you’d like to make the sauce alone, start at step 3 by blending your cashews with the broth & coconut milk. ย Then sautรฉ the minced garlic & onion in a saucepan until translucent, add the sauce base, and season with plenty of salt & pepper! ย Pour it over chicken, shrimp, or whatever dish you like!ย  And if you like things extra saucy… double that sauce!

Nutrition

Calories: 465kcal | Carbohydrates: 37g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 294mg | Fiber: 7g | Sugar: 7g | Iron: 4mg
Filed   poultry, Whole 30