Low Carb Chicken Alfredo (GF & DF)
If you're craving the creamy comfort of chicken alfredo but want a lighter, hormone-friendly option, my Skinny Girl Chicken Alfredo is exactly what you need! This version is high in protein, low in carbs, and completely gluten and dairy-free. It’s packed with nourishing ingredients to keep you full without the usual heaviness of traditional alfredo. Whether you’re managing your hormones or simply looking for a clean, guilt-free indulgence, this recipe delivers all the flavor without sacrificing your health goals.
What you’ll need for the “pasta”:
1 Spaghetti squash
6 chicken thighs, cooked and cubed
4 cups Spinach, steamed and chopped
3 heads of garlic
For the alfredo sauce:
Blanched almonds
1/2 cup nutritional yeast
Juice of half a lemon
1.5 tbsp EVOO
Roasted garlic
Directions (makes 4 servings):
Preheat oven to 425 F.
Drizzle olive oil over the bottom of a sheet pan and sprinkle with salt. Add your halved squash face down & rub it along the bottom of sheet pan. Place a piece of foil onto the sheet pan & add garlic heads. Drizzle with olive oil & sprinkle with salt. Wrap the garlic tightly with the foil & place onto the sheet pan. Bake for 35-40 minutes.
When the squash & garlic are done roasting, make the sauce. Add your almonds to a blender, then add your roasted garlic by giving it a squeeze. Add the water, olive oil, lemon juice, nutritional yeast, salt & pepper. Blend until very smooth.
Use a fork to create your “spaghetti” with the strands of squash. Place it into a bowl, then add the spinach, cooked chicken, salt & pepper to taste & sauce to taste. Toss it all together until well combined.
Top with additional nutritional yeast and ENJOY!
Macros (per 1/4 of squash + 2 tbsp of sauce)
417 Cals
21g Fat
21g Carb
7g Fibre
37g Pro