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This Dairy Free Chicken Alfredo Zucchini Noodles is a 30-minute healthy skillet meal. A low carb “pasta” dinner made with zucchini noodles and a cashew sauce.
How is it almost labor day? Any big plans for the weekend? We have no plans and I’m not complaining because our weekends have been packed this summer. Not to mention we just got back from a trip to San Diego last week. It’s been a crazy summer, which is why I’ve been posting a lot of quick meals.
So sticking to the theme of easy weeknight meals I’ve got another quick {and healthy} recipe for you today. Dairy Free Chicken Alfredo with zucchini noodles!
This Dairy Free Chicken Alfredo is a recipe you can throw together quickly, using simple ingredients. All ingredients I have on hand regularly and great for tossing a fast meal together. Chicken, zucchini, cashews, dairy free milk and sun dried tomatoes.
Simple dinners that are easy to make are best when it comes to busy weeknights. Healthy is important too, and this Dairy Free Chicken Alfredo covers all of this for you!
It happens to be one of my favorite quick and easy recipes I’ve shared with you this month. lemon chicken piccata, shrimp sausage stir-fry, clean out of the fridge chicken veggie stir-fry are all favs too! But the creaminess of this dish takes the prize!
For the dairy-free cream sauce, I used a dairy-free cashew sauce I used in my Creamy Brussels Sprouts Bake. It’s my go to when I want to make something creamy and dairy-free. It also adds healthy fat to the recipe, making it more filling and delicious!
More Healthy Pasta Recipes
Dairy Free Chicken Alfredo
Ingredients
- 1 lb chicken breast, boneless skinless, cut into 1″ cubes
- 3 large zucchini, spiralized
- 1 tablespoon extra virgin olive oil
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon parsley
- 1/4 cup sun dried tomatoes, roughly chopped
For the sauce:
- 2/3 cup cashews, raw
- 1/2 cup water
- 2 tablespoons unsweetened almond milk
- 2 tablespoons lemon juice
- 1/8 teaspoon nutmeg
Instructions
- Place cashews in a bowl with the water and soak them 1 hour. Overnight is best. The longer you soak them the easier they are to digest.
- Drain the cashews of the water and toss the in a food processor with 1 cup water, unsweetened almond milk, nutmeg and lemon juice.
- Blend on high until creamy and smooth. The texture will be thick. Add more water to thin it to the consistency you like. Set aside.
- Heat a skillet with the extra virgin olive oil over medium heat. Add the cubed chicken, sprinkle the garlic powder, salt and pepper over it.
- Cook 10-12 minutes, stirring occasionally until chicken is cooked through. Remove the chicken from the pan and set aside.
- To the skillet, add the cashew sauce, parsley and sun dried tomatoes. Cook 5 minutes until bubbly and thick then add the zucchini noodles. Use a tongs to toss the noodles with the sauce.
- Add the chicken back to the pan, toss to combine and serve!
Notes
- Each serving equals 1 1/4 cups
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
