AIP Chicken Alfredo

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Meriam-Webster’s definition for “Alfredo” is: a sauce for pasta incorporating butter, cream, garlic, and parmesan cheese. Sooooooo basically nothing that an AIP upholder can have. What if I told you this “Alfre-no” is sure to bring any Italian food lover some real satisfaction?

Instead of milk, butter and cheese, fool your tastebuds with creamy coconut milk and the tangy, cheese-like combo of garlic and lemon. Feel like changing it up? Sub the spaghetti squash for zucchini noodles and chicken for shrimp and scallops. I hope you enjoy this nourishing “Alfre-faux” dish!

5.0 from 1 reviews
AIP Chicken Alfredo
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Italian
Serves: 6
  • 1 large spaghetti squash
  • 3 tablespoons avocado oil
  • 1-2 teaspoons of sea salt
  • 3-4 boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • ½ yellow onion, diced
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon fresh rosemary, minced
  • ½ teaspoon fresh thyme, minced
  • 3 cups of coconut cream (roughly 2 cans)
  • 1 cup of chicken bone broth
  • 2 tablespoons of cassava flour
  • ½ lemon, juiced
  • 1 cup basil, chiffonade for garnish
  1. Preheat oven to 400 degrees F.
  2. Halve spaghetti squash and remove seeds.
  3. Rub the inside of the squash with 1 tablespoon of avocado oil and sprinkle with ½ a teaspoon of salt.
  4. Place on a baking sheet, inside facing down. Bake for 25 minutes.
  5. In a large pan on medium, sprinkle ½ teaspoon of salt on chicken breast and cook in 1 tablespoon avocado oil until done. About 15 minutes.
  6. In a separate large pan on medium, saute onions, garlic, sage, rosemary, thyme, and remaining oil until onions are translucent. About 3-5 minutes.
  7. Add coconut milk, broth, and remaining salt. Bring to a boil and then turn back down to medium.
  8. Slowly add cassava flour, whisking to until smooth and thickened. About 5-10 minutes.
  9. Serve by slicing chicken. Combine with the spaghetti squash and Alfredo sauce.

About Kelsey McReynolds

Kelsey McReyonlds is the owner of and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!


  • Angeline says

    Can you tell me at what stage you add the lemon? I Have read the instructions several times and can’t see it.

    • Jennifer says

      Yes, I have the same question: when does the lemon come in? Thanks!

      • Jesica Gutierrez says

        Was it coconut milk or coconut cream.. also do not see where to add lemon.

  • Does any of this freeze well by chance?

  • Joni says

    At what point do you put in the lemon? It’s in the ingredient list but I don’t see it in the instructions.

  • Allison says

    Hi Kelsey, thanks for sharing this recipe. It’s delicious! Like a few others, I was confused about the coconut cream vs milk in your recipe and the timing of the lemon. I went with the coconut milk and added the lemon at the same time as the chicken broth. I added some nutritional yeast and a little more cassava, too. I also served it over Jovial cassava noodles because I didn’t have time to make spaghetti squash and threw a little turmeric on top for fun. I was very happy with the final product! It tastes pretty darn close to non-AIP chicken alfredo. I haven’t had any chicken alfredo in years so this was a treat! Thanks again for your hard work!

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