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4.5 from 4 votes

Paleo Whole30 Chicken Alfredo Casserole


Alfredo Sauce

  • 2 tablespoons garlic oil
  • 2 tablespoons grass-fed ghee
  • 1 heaping tablespoon arrowroot flour or cassava flour (not tapioca)
  • 2 1/2 cups almond milk (or coconut for nut free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped chives


  • 2 16oz bag shredded potatoes*
  • 1.5 pounds boneless skinless chicken, cut into bite size pieces
  • 1 teaspoon salt
  • 1-2 tablespoons ghee for cooking


  • Preheat the oven to 350° and line a 8x11 or 13x9 pan with parchment paper. Set aside. 
  • Make the Alfredo sauce: in a large sauce pan, melt the garlic oil and ghee over medium heat. Whisk in the arrowroot flour until fully combined. Add in the almond milk and whisk until the mixture is smooth thickens- about 4 minutes. Add in the salt, pepper, and chives. Leave in the pan until needed or pour into a bowl if you need the pan for the chicken. 
  • Cook the chicken. Add the ghee to a large skillet and heat over medium heat. Add the chicken and salt and cook until cooked through- about 5-7 minutes. Remove from the pan and place in the large bowl with the hash browns. Pour the alfredo sauce over the chicken and potatoes are stir well. 
  • Bake for 40-50 minutes, until golden brown around the edges. Baking time will depend on what size pan you use. The larger pan will cook quicker. 


*Also called hash browns. Double check that the ingredients are only potatoes (no added preservatives or sugar). I use Cascadian Farm brand.