Chicken Bacon Alfredo

As I was having a slice of my 3 year old aged cheddar this morning, I noticed on the label that it said "lactose-free." I was curious if it came naturally or if I had been duped and was actually eating something that wasn't quite as natural as I thought. So I looked into it and learned something new: the longer a cheese has aged, the less lactose it contains. Hard cheeses (even if not aged long) have such a small amount of lactose that if you do have a reaction, you more likely have a dairy allergy (to milk protein), not lactose intolerance (milk sugar.) Interesting!

Ok, so now for what you actually want... a recipe for GAPS-legal Chicken Bacon Alfredo!! This was seriously soooo good! I'm still early enough into the GAPS diet thing that I will admit I kind of wished I was eating the yummy goodness on top of angel hair pasta, BUT the spaghetti squash was still amazing!

The inspiration for this recipe came from PaleOMG which is an amazing resource for delicious recipes. I adapted it for our GAPS Intro diet and simplicity--I know what I like in a pasta dish already, so why mess with what I know and love?!

Chicken Bacon Alfredo


  • 1 spaghetti squash
  • 6 slices bacon, diced
  • 4 mushrooms, sliced or diced (optional)
  • 2 chicken breasts, pre-cooked & diced
  • 2 cups homemade sour cream
  • 2-6 cloves minced garlic, according to your taste
  • salt & pepper, to taste


  1. Preheat oven to 350 degrees
  2. Cut spaghetti squash in half lengthwise & scoop out seeds
  3. Place squash cut side down in a pan with a bit of water
  4. Bake for 35-40 minutes
  5. While squash is baking, cook bacon in a frying pan
  6. When bacon is getting crispy, add mushrooms if desired
  7. Add diced chicken to pan and heat
  8. Stir in sour cream and garlic
  9. Add salt & pepper to taste
  10. Using a fork, dethread spaghetti squash
  11. Serve chicken alfredo on top of spaghetti squash & enjoy!!

This post was shared at Fight Back Friday on Food Renegade.