One thing I’ve noticed about Whole30 is that I am eating an insane amount of sweet potatoes. For example, this past weekend I picked up ten pounds of organic sweet potatoes for our meals this week! With lifting five times per week and breastfeeding, I’m not exactly on a “low-carb” diet, so potatoes and fruit have been my go-to (grains and beans are not allowed on Whole30). In case you’re getting bored of roasted sweet potato as much as I am, here’s a fun alternative: sweet potato noodles! They’re sautéed with spinach, tossed with a fat-free, dairy-free vegan butternut “cheese” sauce (modified from, and topped with pan-fried garlic ghee chicken and pine nuts. My mouth is watering just thinking about it! Vegans can omit the chicken or substitute it for chickpeas in this recipe. 

Now, ideally, you would use a heavy duty spiralizer with a hand crank to make the noodles, but all I had was a cheap hand-held Vegetti. It did the job, but it took forever and almost broke! 🙁 Trust me, it’s worth the extra $10 to get the legit one. Straight sweet potatoes work better than crooked ones, and you’ll want to peel them before spiralizing. Cut off each end so it’s nice and flat, place in the spiralizer, and crank away. Pretty easy! 

Once you’re ready to cook your noodles, sauté them in a nonstick skillet with cooking spray or a little olive oil over medium-medium high heat for 5-6 minutes. You want them tender, but not mushy. Butternut squash, zucchini, carrots, or yellow squash can also be used to make noodles! I tossed a little spinach in there, but you could substitute kale or mushrooms. 

The sauce is simply cooked butternut squash (buy it already peeled and cubed for convenience), onion, unsweetened cashew milk (can sub vegetable or chicken broth), nutritional yeast (can sub cashews), dijon mustard, and spices all blended together. You can swap out the prepared mustard for one-quarter to one-half teaspoon of dry mustard powder. 

The chicken is seasoned with black pepper, garlic powder, and kosher salt (optional) then pan-fried in the same nonstick skillet over medium-high heat with olive oil and ghee. Feel free to use another oil (like avocado oil) in place of the olive oil or any buttery spread in place of the ghee. I loved the pine nuts on top, but they’re optional.

Here’s the printable recipe – kindly rate and/or comment below if you try it! 😉

This post contains affiliate links. 

Garlic Chicken & Creamy Sweet Potato Noodles
Makes 6 servings
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  1. 2 lbs. raw boneless skinless chicken breasts*
  2. 1 tbsp. ghee*
  3. 1 tbsp. olive oil*
  4. 1/2 tsp. black pepper
  5. 1/2 tsp. garlic powder
  6. 1/2 tsp. kosher salt (optional)
  7. 30 oz. raw sweet potato, peeled and spiralized*
  8. 6 cups fresh spinach*
Butternut sauce
  1. 1 1/2 cups butternut squash, cubed and peeled
  2. 1/2 cup onion, chopped
  3. 1/4 cup nutritional yeast*
  4. 1/4 cup unsweetened cashew milk*
  5. 1 tsp. dijon mustard*
  6. 1/2 tsp. salt (optional)
  7. 1/4 tsp. garlic powder
  8. 1/4 tsp. black pepper
  9. 1/8 tsp. smoked paprika (optional)
  10. 1/8 tsp. turmeric (optional)
  11. 1/8 tsp. nutmeg (optional)
  12. *See above for substitutions.
  1. Steam or roast butternut squash and onion until tender. Add squash, onion, yeast (or cashews), milk (or broth), mustard, and spices to a blender and blend until smooth. Set sauce aside.
  2. Starting with peeled sweet potatoes, use your spiralizer to make noodles (straight potatoes work better than crooked ones).
  3. Saute "noodles" with olive oil cooking spray in a nonstick skillet over medium-medium high heat for 5-6 minutes. Add spinach towards the end of cooking time.
  4. Toss noodles and spinach with creamy butternut sauce and set aside.
  5. For best results: wrap chicken breasts with cling wrap and pound to uniform thickness using a rolling pin or meat mallet, OR cut each breast in half horizontally for two thinner pieces. Season both sides with black pepper, garlic powder and salt (optional).
  6. Using the same skillet, melt butter and olive oil over medium high heat.
  7. Cook chicken breasts for 5-7 minutes per side, until well-browned and there is no pink left
  8. Slice chicken into strips and serve over pasta. Garnish with pine nuts (optional).
  9. Keep leftover chicken and pasta separately in the fridge, up to one week.
  1. Calories (per serving, as shown): 462kcal, Fat: 15g, Sat fat: 3g, Carbs: 39g, Fiber: 7g, Sugar: 15g, Protein: 43g, Sodium: 494mg
  2. Calories (per serving, sauce only): 41kcal, Fat: 0g, Sat fat: 0g, Carbs: 8g, Fiber: 2g, Sugar: 2g, Protein: 3g, Sodium: 223mg
  3. © 2017 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing If publishing an adapted version with one or more ingredients changed, it is sufficient to mention "inspired by No Excuses Nutrition."
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