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Creamy Cajun Chicken Alfredo with Roasted Veggies: Dairy-free/Gluten-free

Ok guys, I've done it. I've finally found a way to enjoy my favorite dish...completely guilt-free.

This meal is fully satisfying, packed with nutrients, and unbelievably delicious. Most importantly, it's free from inflammatory triggers like gluten and dairy.

I've been using Banza brand chickpea noodles for a while now. They are packed with protein and fiber and contain 40% fewer net carbs than traditional pasta. They taste very similar to regular noodles, but I have been mixing them half-and-half to avoid having to divulge the actual ingredients to my oldest son, a.k.a the food detective.

This kid can typically detect even the tiniest little smidge of an ingredient switch. He's quick to point out when mom did something over-the-top healthy with a recipe. Tonight, I tried the full-on chickpea noodle swap. I held my breath and waited for the complaining to start... but it never did. I breathed an internal sigh of victory as I watched him gobble up his dinner. Total mom-win.

I recommend using Miokos Cultured Vegan Butter for this recipe. This butter can be found at Whole Foods, or any natural health food store. Other vegan butters can be substituted however, this is the healthiest one on the market. I do not recommend other butter substitutes as they usually contain canola oil, which is extremely unhealthy.

I hope you enjoy this recipe as much as our whole family did.

Cook time:30 minutes

Serves 5


4 boneless skinless chicken breasts

2 boxes Banza chickpea shell pasta

5 cups fresh veggies (I used broccoli, cauliflower, and brussel sprouts)

Extra Virgin Olive Oil

Sea salt

Cracked black pepper



Garlic powder


3 cloves garlic, finely chopped

4 tablespoons vegan butter


1 tablespoon arrowroot powder

2 cans full fat coconut milk

Sea salt

Cracked pepper



Garlic powder

Cajun seasoning or Cayenne pepper


1. Preheat oven to 400 degrees. Arrange roughly chopped veggies on a sheet pan, drizzle with copious amounts of EVOO and sprinkle with sea salt and cracked black pepper. Roast for 20 to 25 mins until desired done-ness.

2. While veggies are cooking, prepare noodles to package directions. Drain and rinse with cold water.

3. Drizzle with EVOO and season chicken breasts with salt, pepper, garlic, and paprika. These can be baked, grilled, or cooked in a cast iron skillet. Whichever you prefer. Shredded chicken can be used as well, or omitted to make this a vegan recipe.

4. For the sauce, heat 4 tablespoons vegan butter and a drizzle of EVOO in a small saucepan. Add garlic and saute 3-4 mins. Whisk in arrowroot powder. Add coconut milk and spices. Start with one teaspoon each of all seasonings except the cajun/cayenne. Depending on the heat level you prefer, sprinkle the spicy seasonings in as needed. Bring to a simmer. Taste and adjust seasoning if necessary.

5. Combine with noodles and stir.

6. Serve noodles topped with chicken and roasted veggies. Top with cracked pepper.

Choose organic, farm-fresh, local ingredients when possible to keep this recipe clean!


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