Paleo Chicken Bacon Alfredo

Paleo Chicken Bacon Alfredo

Paleo chicken alfredo bacon

As it has previously been mentioned, this month we have been focusing on detoxification! If you’ve decided to go down the journey it’s probably getting to the time where your detox diet is wrapping up, therefore more food introduction! This comfort food recipe is a great one to start off with as it’s extremely satisfying, free from gluten, dairy and soy, and packed full anti-inflammatory and immune supporting nutrients.

The zucchini noodles which act as the base to this recipe are low in calories, carbohydrates, and sugars, while high in potassium, manganese, and antioxidants like vitamin C and vitamin A. The broccoli adds more anti-inflammatory properties from the high amounts of vitamin C and potassium, while also increasing the fiber content. Addition of the coconut cream provides fatty acids such as lauric acid, capric acid, caprylic acid, etc., which help support the immune system fight against viruses and kill bacteria.

So go ahead and enjoy a bowl of one of the favorite comfort foods we all love and keep your year of health going strong!
PS-try our paleo detox salad here!

Course - Main Dish
Cuisine - Italian

Servings: 4


  • 1 Large Spaghetti squash Cooked or 4 cups spiralized zucchini noodles (about
  • 2-3 medium sized zucchinis)
  • 6 Slices bacon Diced (or turkey beef)
  • 1 Lb Chicken breasts Cut into bite-sized pieces (great to rip up a whole roasted chicken and then you have bones for broth)
  • 1/2 Bunch Broccoli Cut into small florets
  • 1 Tsp Oregano
  • 1 Tsp Basil
  • 1 Tsp Onion powder
  • 1-2 Cloves Minced garlic
  • 1/2 Tsp Thyme
  • Salt and pepper If pepper is on your list
  • 15 Oz Culinary coconut cream High-fat. SoDelicious box or canned Thai


  1. If you use spaghetti squash set oven to 375 degrees, cut squash in half lengthwise, scoop and toss out the seeds and place on baking sheet cut side down on a baking sheet.

  2. Roast for 40 minutes or until tender. When squash is done, use a fork to pull all the strands out of the squash. Set aside.

  3. If using zucchini for noodles instead of squash, run cleaned zucchinis through a veggie spiralizer and set aside uncooked for later.

  4. In a large frying pan, cook the bacon pieces until crisp. Remove from the pan and sprinkle over paper towels on a plate to soak up some fat and set aside.

  5. Leave the bacon grease in the pan.

  6. Cook the chicken in the bacon grease until no longer pink, about 10 minutes. If you use already cooked chicken (left over’s from cooked roaster, still toss in pan, but just to warm up. Don’t over cook).

  7. Add in the broccoli, zucchini, bacon and spices. Continue to sauté until the vegetables are tender crisp.

  8. Add the coconut cream and cook for a few minutes until the sauce thickens. Season with salt and pepper.

  9. If using spaghetti squash as your noodles instead of zucchini, then here’s is when you add spaghetti squash strands into the pan and toss.


Recipe by Living Health