Dairy-Free Chicken Alfredo Recipe | Paleo & Whole30-Friendly

Recipe highlights:

• Luxurious flavor: A cashew cream sauce gives this dish a rich, cheesy taste without dairy.
• Quick and simple: One pan, ready in under 30 minutes.
• Complete meal: Spinach and black olives boost flavor and add color and nutrition.
• Diet-friendly: Dairy-free, gluten-free, paleo and Whole30 compatible.

Ingredient notes:

Refer to the recipe card below for exact measurements.

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• Boneless chicken breasts — boneless thighs work as a substitute if you prefer dark meat.
• Coconut oil — used for cooking; swap for avocado or olive oil if preferred.
• Raw cashews — essential for the creamy dairy-free sauce. Use raw, not roasted.
• Full-fat coconut milk — creates a thick, silky sauce; cashew or almond milk can be used if you avoid coconut.
• Nutritional yeast — adds a savory, cheesy note without dairy.
• White onion — sweet or yellow onion can be substituted.
• Black olives — optional but recommended for a briny contrast.
• Spinach — fresh or frozen both work well.
• Seasonings: Italian seasoning, sea salt and ground black pepper keep the flavor simple and balanced.

Recipe variations and add ins:

• You can omit the spinach for a more classic Alfredo-style dish.
• This recipe adapts well to other vegetables — try peas, broccoli, cauliflower or zucchini in place of or in addition to the spinach.

How to make dairy-free chicken Alfredo:

1. Step 1: Combine all sauce ingredients in a high-speed blender.

2. Step 2: Blend until completely smooth and creamy.

3. Step 3: Heat oil in a large skillet over medium heat. Add the chopped chicken and cook a few minutes per side until cooked through and browned.

4. Step 4: Pour the blended sauce over the cooked chicken and stir to combine.

5. Step 5: Add the spinach and chopped olives, stirring until the spinach wilts and the olives are warmed through.

6. Step 6: Reduce heat to low and simmer 5–10 minutes, stirring occasionally so the sauce doesn’t stick. Serve warm.

Top tips:

• Turn chicken pieces regularly while cooking so they brown and cook evenly.
• If the chicken starts to stick, add a little more oil or lower the heat.
• Serving ideas: enjoy as-is for a low-carb plate or serve over pasta, spaghetti squash, sweet potato rice, zucchini noodles, rice or cauliflower rice.

No. This recipe is not low carb or specifically ketogenic.

No, this recipe is not AIP compliant.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Yes. Freeze in a freezer-safe container for up to 3 months. Thaw and reheat gently to preserve texture.

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