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Whole30 + Keto Chicken Cauliflower Alfredo Pasta

This Whole30 + Keto Chicken Cauliflower Alfredo Pasta Recipe is just 9 net carbs! A low carb and dairy free fettuccine alfredo!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 518
Author: Natalie


Cauliflower Alfredo Sauce

  • two 10-ounce bags frozen cauliflower rice thawed and all water squeezed out with nut milk bag
  • 1/4 cup raw cashews soaked in water overnight, then drained
  • 2 cloves of garlic
  • 1 teaspoon kosher salt
  • 1.5 cups broth chicken stock, chicken bone broth or veggie stock

Chicken Cauliflower Alfredo Pasta

  • 1 pound chicken breasts I prefer skin on for better fat macros
  • kosher salt
  • 1 tablespoon ghee
  • 1-1/2 cups cauliflower alfredo sauce or more to preference
  • 2 9-ounce bags hearts of palm pasta, spaghetti or angel hair (code TASTESLOVELY gets you 10% off!)
  • fresh basil or parsley for garnish optional


Cauliflower Alfredo Sauce

  • Combine all ingredients in your high speed blender. Blend on high speed until completely smooth, about 2 minutes.
  • Transfer to a mason jar or airtight container. Will keep in the fridge for at least 7 days, and in the freezer for at least 6 months.

Chicken Cauliflower Alfredo Pasta

  • Heat your cast iron skillet over medium heat for 5 minutes. Season your chicken with kosher salt.
  • When the pan is warm, add the ghee. Cook the chicken breast (skin side DOWN if they have skin) for 5-7 minutes per side, until they have an internal temperature of 165ºF. Transfer to a plate to rest.
  • Reduce the heat in your skillet to low. Add 1.5 cups of the cauliflower alfredo sauce to the same skillet, and gently cook it for 2 minutes, stirring occasionally. Add in the hearts of palm pasta, and toss to coat. Cook another few minutes until the pasta is warm. If the sauce gets too thick, add more broth or water to thin it to desired consistency.
  • Slice the chicken breasts.
  • Serve the pasta warm, topped with the sliced chicken and fresh herbs.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.



Cashews: You can do a quick soak on the cashews by soaking them in boiling water for 1 hour.
Cauliflower: You could steam cauliflower florets and use instead, but I prefer frozen cauliflower rice so much more! It's easier to squeeze out all the moisture. Plus, so convenient!
Chicken: Chicken thighs would be a great swap out for chicken breasts!
Pasta: Natural Heaven Hearts of Palm Pasta is HANDS DOWN my favorite keto + Whole30 friendly pasta. (Code TASTESLOVELY gets you 10% off!) You could use zucchini noodles or your other favorite pasta swap out.
Nutritional Yeast: You could add in 2 tablespoons nutritional yeast to give it that "cheesy" flavor without adding any dairy (still Whole30 friendly!).
Dairy: If you eat dairy, this would obviously be great topped with parmesan!
Nutrition: Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use.


Calories: 518 | Total Carbs: 14.5g | Protein: 51.1g | Fat: 23g | Fiber: 5.4g | Net Carbs: 9g