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

 
My first cashew butter creation happened last weekend, and I could not be happier with it!  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).  The result was a thick, creamy sauce that I knew would be the perfect base for an Alfredo sauce.
 
I hope you all enjoy this as much as I do… It’s truly worth the extra effort!
 
 
Side note:  I added broccoli to mine, since that’s how we ate our Chicken Alfredo as kids.  You could leave it out, or try some fresh spinach, sun-dried tomatoes, bacon, etc.  Get creative!  Also see my “quick tip” below if you’re just interested in making the sauce alone!  🙂
 
 


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 375ºF.  Slice your spaghetti squash in half lengthwise, and scoop out the seeds. Place the open sides down on a foil-lined baking sheet.  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.  You can use a skillet or grill pan; just make sure it is lightly browned & cooked through.  Allow it to rest, then slice into bite-sized pieces.  Now you can start your sauce….
  • Blend the cashews, coconut milk, and broth in a blender or food processor until smooth.  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, sauté the broccoli, garlic, & onion in avocado oil or ghee until slightly softened (2-3 minutes).  Add the sauce, and stir to combine.
  • Stir in the spaghetti squash, and season with salt & pepper.  Continue to cook until the sauce begins to thin (about 5 minutes).
  • Add the chicken to dish and stir.  Continue to cook until the sauce simmers and the chicken is warmed.  Serve hot! 

Notes

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