AIP Chicken Alfredo
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Autoimmune Wellness at