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Chicken & Mushroom Sweet Potato Noodles with Vegan Quinoa Alfredo Sauce

Eating pasta drenched in a creamy sauce has to be one of the greatest things on earth. But what happens when you're both gluten-free and dairy-free? Can you still have those luscious, creamy pasta dishes? You bet!
Course Main Course
Cuisine Italian
Keyword chicken, healthy pasta, mushroom, pasta
Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings 2 servings
Calories 546kcal
Author Alyssa


For the alfredo sauce:

For the pasta:

  • 2 small sweet potatoes
  • 1 portobello mushroom cap
  • 1 chicken boneless chicken breast cut into bite sized pieces
  • Salt & pepper to taste
  • Oil for cooking


  • Peel sweet potatoes and slice ends off. Connect to spiralizer and spiralize into noodles. Set aside.
  • In a large skillet, heat a little olive oil over medium heat. Add chicken and sautee until browned on all sides, 3 - 5 minutes. Season with salt and pepper, transfer to plate and set aside.
  • Return pan back to stove and add mushrooms. Cook until mushrooms have just started to soften, then add chicken back in, 3 - 5 minutes. Add sweet potato noodles and cook until tender, about 5 - 8 minutes.
  • While noodles are cooking, prepare alfredo sauce. All all ingredients a high powered blender. Blend on high until smooth and creamy. If too thick, add a touch more almond milk one tablespoon at a time. If too thin, add more quinoa one tablespoon at a time.
  • When sauce is done, add to pan with noodles. Add just enough until noodles, chicken and mushrooms are fully coated.
  • Cook until everything is heated through, 3 minutes.
  • Remove from heat and serve immediately. Garish with some fresh parsley to freshly grated cheese.


Calories: 546kcal | Carbohydrates: 53g | Protein: 40g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 893mg | Potassium: 1445mg | Fiber: 9g | Sugar: 9g | Vitamin A: 18725IU | Vitamin C: 5.4mg | Calcium: 230mg | Iron: 5.1mg