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Chicken Alfredo Casserole with Zucchini Noodles

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Calories 1055 kcal

Ingredients
  

  • 3 medium zucchinis
  • 2 chicken breasts preferably bone-in and skin-on for extra moisture
  • 2 tablespoons olive oil increased for more richness
  • 2 cloves garlic minced
  • 1 cup coconut cream
  • 1/2 cup chicken broth
  • 1/2 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme for added depth of flavor
  • 1/2 teaspoon smoked sea salt for a richer flavor
  • Freshly ground black pepper to taste or white pepper for a more subtle taste
  • 1/4 cup chopped fresh parsley for garnish
  • Optional: 1/4 cup chopped sun-dried tomatoes AIP-friendly if no nightshades

Instructions
 

  • Season the chicken breasts with a bit of salt and pepper. Roast or cook them in a slow cooker with some broth and herbs until tender and easily shreddable. For roasting, bake at 375°F (190°C) for 25-30 minutes, or until fully cooked and juicy. For a slow cooker, cook on low for 4-5 hours. Shred the chicken once cooked.
  • Use a spiralizer or julienne peeler to create zucchini noodles. Set aside.
  • In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the coconut cream, chicken broth, nutritional yeast, onion powder, garlic powder, dried oregano, and dried thyme. Simmer for 5-7 minutes until the sauce thickens slightly.
  • Add the shredded chicken to the sauce, stirring to coat. Gently fold in the zucchini noodles, ensuring they are well-coated with the sauce. Simmer for 2-3 minutes until the zucchini noodles are tender but not mushy.
  • Adjust the seasoning with smoked sea salt and freshly ground black or white pepper to taste. If using, stir in the chopped sun-dried tomatoes.
  • Transfer the mixture to a baking dish, garnish with chopped fresh parsley, and serve hot.