Chicken and Broccoli Alfredo Bake

August 17th, 2018

chicken and broccoli alfredo
To me, Chicken and Broccoli Alfredo is the definition of comfort food. Now you can enjoy this creamy, Italian-inspired dish without the inflammatory gluten and dairy!

My Chicken and Broccoli Alfredo Bake is made with fiber-rich spaghetti squash instead of fettuccine, and hormone-balancing coconut milk in place of the butter and cheese!

Your family is going to LOVE my autoimmune-friendly spin on this beloved classic! Enjoy!

Chicken and Broccoli Alfredo Bake


  • 1 medium spaghetti squash
  • 1 tbsp avocado oil
  • 1 lb free-range, organic chicken breast diced into 1 inch pieces
  • 1 can full fat coconut milk divided
  • 3 cloves garlic minced
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp tapioca flour
  • 5 cups broccoli florets

Servings: people



  1. Preheat oven to 425 F. Slice spaghetti squash in half and scrape out seeds. Place face down on a lined baking sheet and roast for 30 minutes.
  2. While spaghetti squash bakes, heat oil in a skillet to medium heat. Add chicken and saute until cooked through.
  3. Measure out ¼ cup coconut milk and put aside. In a saucepan, simmer the rest of the coconut milk, garlic, salt, and pepper for 5 minutes.
  4. In a separate bowl, whisk together the tapioca flour and the ¼ cup coconut milk. Add to the saucepan and stir until thickened.
  5. Scrape out spaghetti squash into a 9x11 glass casserole dish. Mix in cooked chicken, broccoli, and alfredo sauce. Mix together until combined.
  6. Place in oven and bake for 15-20 minutes. Remove from oven and serve.

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