Chicken Alfredo Pasta


For the sauce:

  • 1 teaspoon Kevala Extra Virgin Olive Oil
  • ½ yellow onion, chopped
  • 3 cloves garlic, crushed
  • 3 cups chopped cauliflower, 12 ounces
  • 1 cup chicken stock
  • 1-2 tablespoons Kevala Nutritional Yeast
  • ½ tablespoon freshly squeezed lemon juice
  • 1-2 teaspoons Kevala Sea Salt
  • ½ teaspoon Kevala Coconut Aminos 

For the chicken:

  • 12 ounces uncooked pasta, 
  • 4 teaspoons olive oil, divided
  • 3 ounces baby spinach
  • 2 chicken breasts, cut into bite-sized pieces
  • ½ teaspoon Kevala Sea Salt 
  • ½ teaspoon pepper


  1. Heat the olive oil in a medium size pot. Add the onion and garlic and cook until the onion is transparent. Add the cauliflower and chicken stock and bring the pot to a boil. Cover the pot, reduce the heat, and simmer for 5 minutes, until the cauliflower is soft. Transfer everything in the pot to your blender. 

  2. Add the remaining ingredients and blend on high until smooth. Taste the sauce and add extra salt and/or nutritional yeast if you'd like. Set aside.

  3. Bring a large pot of salted water to a boil. Add the pasta and cook it. Drain the water through a colander then return the cooked pasta to the pot. Drizzle with 2 teaspoons of the olive oil and toss so that all the pasta is lightly coated in the oil. Add the spinach to the pot.
  4. While the water is heating, season the chicken with salt and pepper. Heat the remaining 2 teaspoons of olive oil in a medium-sized frying pan. Add the chicken and cook until it is lightly browned on both sides and cooked through.
  5. Add the cooked chicken to the pot with the pasta. Pour the healthy Alfredo sauce over top and toss so that everything is well coated in the sauce.
  6. ¡Enjoy!