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Whole30 Chicken Cauliflower Alfredo - Paleo, Keto, Nut-free, Egg-free, Freezer-friendly, vegan option!

Whole30 Chicken Cauliflower Alfredo

Autumn @wholefoodfor7
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Servings 4 servings


  • 1/4 cup olive or avocado oil, divided
  • 1 pound boneless skinless chicken breast, cut into 1" pieces
  • 1 1/2 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/2 medium sweet onion, diced
  • 1 tablespoon minced fresh garlic
  • 3 cups fresh or frozen riced cauliflower
  • 1 1/2 tablespoons nutritional yeast
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 cup full-fat canned coconut milk or other dairy-free milk of choice
  • 4 cups of cooked noodles of choice zoodles, spiralized carrots or sweet potatoes for Whole30, or other GF pasta if not on Whole30
  • Optional: 1 pound steamed broccoli I use steam in a bag freezer broccoli for this.


  • Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the cut chicken breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cook chicken until lightly browned on the outside and no longer pink in the middle, about 10 minutes, stirring occasionally. Once cooked, set aside.
  • In the same pan, heat the remaining 2 tablespoons oil over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  • Add the riced cauliflower to the saucepan and sprinkle with yeast, basil, and oregano. Cook, stirring occasionally, until tender and translucent, about 8-9 minutes.
  • Transfer the onion cauliflower mixture to a blender, add coconut milk, and blend at a high speed until very smooth. This works best in a high powered blender to get this nice and silky smooth.
  • Combine cooked chicken and sauce, stirring in steamed broccoli if desired, and serve over hot noodles of choice.