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Chicken Bacon Alfredo with Zoodles

A thick and creamy dairy free Alfredo sauce made with coconut milk and smoky bacon. The perfect dish for date night or girl's night - save those traditional pasta calories for wine!
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 4 people

Ingredients

Alfredo Sauce

  • 8 slices bacon cut into 1/4 inch strips
  • 4 whole shallots, diced (about a cup)
  • 10 ounces mushrooms, sliced
  • 1-2 teaspoons salt, divided
  • 4 cloves garlic minced
  • 1 cup chicken stock
  • 2 cans full fat coconut milk, 13.5 oz cans
  • 1 tablespoon lemon juice (half of a lemon)
  • 1/4 cup nutritional yeast, optional- adds cheesy flavor- could sub parmesan
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon paprika

Zucchini Noodles

  • 4 whole zucchini, cut into noodles using a spiralizer or julienne peeler
  • 1-2 teaspoons fine sea salt divided
  • 2 tablespoons ghee, coconut oil, avocado oil or olive oil

Chicken

  • 1 pound chicken thighs
  • 1 teaspoon fine sea salt
  • 1 teaspoon pepper
  • 1 tablespoon ghee, coconut oil, avocado oil or olive oil

Tapioca Flour Slurry (for thickening)

  • 2 tablespoons water
  • 2 tablespoons tapioca flour

Instructions

  1. Using either a spiralizer or julienne peeler make noodles out of your zucchini and place them into a colander, bowl or on top of paper towels. Sprinkle with salt making sure to cover as much as possible. Allow the noodles to sweat while you make the sauce.
  2. Chop bacon into 1/4 inch strips. Heat a non-stick or cast iron skillet (you want your pan to be big enough to add the rest of the sauce ingredients later) on medium high heat. Once hot add the bacon and cook until crispy.
  3. When bacon is crispy remove from the pan with a slotted spoon and set aside.
  4. Add shallots and mushrooms to the remaining bacon fat. Sprinkle a pinch or two of salt over the top and stir to incorporate. Allow them to sweat while stirring occasionally, about 8-10 minutes.
  5. Once your onions and mushrooms have reduced by about half in size, sitr in the garlic and cook until fragrant, about 5 minutes.
  6. Add the chicken stock to the hot pan to help deglaze if there is anything stuck to the bottom.
  7. Add the coconut milk, lemon juice, nutritional yeast, garlic powder, nutmeg, paprika, pepper and 1 teaspoon of salt. Heat to a low boil and then reduce to simmer.
  8. Time to make your slurry! Mix the water and tapioca flour together until a paste forms. Add the slurry to your sauce and mix to combine.
  9. Allow sauce to simmer uncovered for 15-20 minutes while stirring occasionally. The longer you simmer the thicker it will become! If you find it just isn't thickening as much as you want you can add more tapioca by the teaspoon until you reach the desired consistency.
  10. While the sauce is simmering cook your chicken. Season on both sides with salt and pepper. Heat a pan on medium high heat and once hot add the ghee and allow to melt. Add the chicken and cook about 4-5 minutes on each side. You can slice it open in the middle or temp it to 165 degrees. Remove the chicken from the pan and slice how you like. Add to the sauce to keep warm if you like! Wipe out your pan and save to use for your zoodles
  11. When your sauce is about 10 minutes from being done simmering, heat up a pan on medium high heat. Pat the noodles dry with a paper towel to get out as much excess water as possible. Melt 1 tablespoon of oil and once melted add half of the zoodles. Cook while stirring around until soft about 5 minutes. Remove and cook the rest with the rest of the ghee.
  12. Mix everything together or plate zoodles first and then pour sauce on top! This is also the time to pop open that wine bottle if you haven't already!