Craving Chicken Alfredo but don’t do dairy, and cutting the carbs? Make this Dairy-free Chicken Alfredo over Zoodles! It’s creamy and packed with flavor, and you can prep it ahead of time! Plus, this chicken alfredo dish is low-carb, gluten-free, Paleo, and Keto.
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Everyone loves the classic Chicken Alfredo pasta. While no substitute is going to trick you into thinking it’s the real, honest to goodness, cheesy version, this Dairy-free Chicken Alfredo over Zoodles will absolutely satisfy that creamy pasta craving!
The secret to making this extra special Dairy-free Chicken Alfredo is to add layers of extra flavor by marinating the chicken breasts in The Best Lemon Garlic Chicken Marinade.
Even if it’s only for 30 minutes, you will ensure that your chicken breasts are tender and flavorful, enhancing the creamy, dairy-free alfredo sauce and livening up the mellow zucchini flavor of the zoodles.
MAKING DAIRY-FREE CHICKEN ALFREDO OVER ZOODLES
Step 1 – Make the sauce
This dairy-free alfredo sauce has very few ingredients and takes no time to make at all, but the flavor is so creamy and rich, and you can’t even taste the coconut in it!
If you are just doing Paleo or Keto and are making this recipe for the grain-free, low carb aspect, then you can sub the coconut milk in this recipe with regular half and half or heavy cream, which would make the sauce even more rich.
When a recipe calls for coconut milk, make things extra creamy by using canned coconut milk as opposed to the kind you find in a carton for your cereal. The canned version is going to contain part of the cream from the coconut, and it’s going to be thicker and richer!
To make this dairy-free alfredo, all you do is cut the cauliflower into florets and quarter half an onion. Smash a garlic clove while you’re at it, but keep it whole. Then steam the cauliflower, onion and garlic clove together until soft, about 10 minutes. Place the steamed veg into your high powered blender (I swear by my Vitamix) and add the coconut milk or cream and salt and pepper.
Blend until very smooth, and that’s it!
Step 2 – Cook the chicken
Here’s what makes this Dairy-free Chicken Alfredo so special – I marinate the chicken breasts in my recipe for The Best Lemon Garlic Chicken! The flavor combo of the tender chicken breasts with the creamy, rich sauce is so so good, you guys. You can definitely skip this marinating step, and I’ll tell you how to do that, but I wouldn’t if I were you!
If you don’t marinate your chicken breasts, then you’ll just want to season each side with a sprinkle of salt, pepper, and paprika for flavor.
Then, with whatever chicken breasts you are using, heat a large pan over medium/high heat with some oil and cook the chicken breasts for 8-10 minutes on each side until they are just cooked through.
These chicken breasts are going to finish in the oven, so you don’t want to dry them out, but the internal temperature of the thickest part of the chicken breast should reach 160 degrees. It will finish cooking that final 5 degrees to doneness in the oven.
Step 3 – Make the zoodles
The trick to making zoodles is in sizing your zucchini right to begin with. Start with the largest zucchini you can find. Trim the ends and then cut it in half. You want to work with compact, manageable portions.
I have the this KichenAid Spiralizer Attachment which comes with three different spiralizing sizes and also cores in the process, which I love.
If your spiralizer does not core the zucchini, you will want to discard those zoodles because the center is pulpy and soft.
You can do this spiralizing process ahead of time and then keep the zoodles in a zip top bag or air tight container, wrapped in paper towels to absorb moisture, in the fridge for 3 days.
But once you know what you’re doing with your particular spiralizer, this process is easy and can be done while you’re cooking the chicken breasts.
Step 4 – Put it together
While your oven is preheating, spread the zoodles out on the bottom of a 9×13 baking dish.
Place the chicken breasts on top of the zoodles and pour any pan juices over the top of the chicken.
Pour some dairy-free alfredo sauce over each chicken breast, and then pour the rest around the edges over the zoodles.
Bake at 375 degrees for 20 minutes, just to finish the chicken and warm up those zoodles.
Chicken needs to reach an internal temperature of 165 degrees to be completely cooked through and safely consumed.
TO PREP THIS DAIRY-FREE CHICKEN ALFREDO OVER ZOODLES AHEAD OF TIME
There are a few different ways you could prepare this meal ahead of time to finish off later.
- Spiralize the zucchini, marinate the chicken in The Best Lemon Garlic Marinade, cut the veg for the sauce, and leave it all in the fridge to cook later. A great option for Sunday meal prep!
- Prepare the dish up to step 4, but don’t bake it. Cover it with foil and leave in the fridge for up to 3 days. When you’re ready to eat it, preheat the oven to 375 degrees and heat for 20 minutes covered in foil, then remove the foil and heat for an additional 10-20 minutes, until the chicken is completely heated through. This step works better if you use chicken cutlets. Check out this great how to from Serious Eats on how to turn chicken breasts into cutlets!
- Finish the dish completely and then portion out into lunch containers to take with you all week!
CHECK OUT THESE OTHER DAIRY-FREE + GLUTEN-FREE RECIPES!
- Spanish Chicken and Rice
- Raspberry Almond Hummingbird Cake
- Gluten-free Corn Bread
- Vegan Oatmeal Pancakes
- PB & Banana Grain Free Muffins
- Korean Zucchini Pancakes
- Grain Free Buddha Bowl
- Tapenade Stuffed Pork Roulade
- Melted Cabbage with Apples and Bacon
CLICK HERE TO GET 10 DINNERS + 10 DESSERTS FOR A GLUTEN-FREE CELEBRATION!