A creamy and savory meal that will leave you feeling like you ordered takeout, these creamy chicken sweet potato noodles are going to be a new family favorite! With an easy “cheesy” creamy sauce, no one would ever think this recipe is Paleo + Whole30 too.
If you like this recipe, you have to try our sweet potato pad thai with chicken and the best sweet potato spaghetti. They both use sweet potato noodles in new and unique ways.
Why use sweet potato noodles?
We use zucchini noodles a lot, but we prefer sweet potato noodles when we are looking for a savory and hearty meal. Sweet potato noodles cook up quickly and add a nice texture to a dish that is similar to al dente pasta. Just use a spiralizer to make the noodles and watch them carefully to avoid overcooking. We prefer ours with a tiny bit of crunch – if you overcook sweet potato noodles they can get mushy.
The creamy sauce
Erica came up with this sauce recipe, and we’ve been using it on just about everything lately! It really only has three main ingredients plus some seasonings, so it’s super simple. You don’t have to soak the cashews or anything either. Just use a high-powered blender like a Blendtec or Vitamix and you’ll get a nice and creamy consistency.
A note about the fresh herbs
The creamy sauce in this recipe is really enhanced with flavor of some freshly chopped herbs. We really like fresh herbs so we used a lot of them – about 1/4 cup chopped. We also used a mixture of chives, sage and parsley. But really, you can use any freshly chopped herbs you prefer. Also, you can cut down the amount used if you like or substitute 2-3 tbsp of dried herbs if that’s all you have.
Make this recipe even easier
This recipe is pretty quick and easy, but you could make it even easier by using leftover chicken or a shredded rotisserie chicken. That will save you the time of cutting up chicken into cubes and cooking it. Or you could skip the chicken entirely and use shrimp instead. If you choose either of these options, just make the sauce while the noodles are cooking to have it ready to go.
Some other noodle recipes
- Sweet Potato Chicken Pad Thai
- Szechuan Noodles
- Creamy Salmon Sweet Potato Noodles
- Pork Ramen Noodles
- Creamy Chicken Alfredo
- Sheet Pan Crispy Vegetable Noodles and Pork
Your turn to try these creamy chicken sweet potato noodles
This will be your new favorite healthy recipe that everyone loves! Make it for your family and see what they think about the creamy sauce and savory noodles. Leave a comment below, and let us know how it goes. Also, take a pic to share on Instagram. Tag us @realsimplegood, and make sure to give us a follow if you don’t already. Let’s stay connected!
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Sweet Potato Noodles with Creamy Chicken
For the chicken and noodles:
- 1.5 lbs chicken breasts, cut into small cubes , (about 3 breasts)
- 5 cups kale, roughly chopped
- 1/4 cup fresh chopped herbs, plus more for topping, (chives, sage, basil – your choice!)
- 3 sweet potatoes, spiralized
- 2 tbsp ghee, divided, (or coconut oil for dairy free)
- Salt and pepper
For the sauce:
- 1 cup water
- 1 lemon, juice of
- 2 cups raw whole cashews
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1/2 tsp sea salt
- Prep chicken, kale and herbs as noted. Turn sweet potatoes into noodles using a spiralizer.
- Heat a large skillet over medium heat and add in 1 tbsp ghee. Once hot, add in the sweet potato noodles. Cook, stirring occasionally, until the noodles are tender but not too soft, about 6-7 minutes. Remove and place on a plate.
- While the noodles are cooking, make the sauce by placing all of the sauce ingredients in a high powered blender. Blend until smooth and creamy and set aside.
- In the same pan over medium heat, add in 1 tbsp of ghee. Add in the cubed chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5-6 minutes.
- Add the chopped kale and herbs. Cook, stirring frequently, until wilted, about 2-3 minutes.
- Add the sweet potato noodles back in to the pan. Pour the sauce over everything and toss to mix. Cook another 2-3 minutes, stirring regularly, until the sauce is warmed.
- Serve topped with additional herbs as desired.
Can you make the sauce in advance?
Yes, you can make it in advance and refrigerate it. Enjoy!
We loved this tasty, healthy and beautiful dish! The vibrant colors are so appealing. The creamy sauce is finger licking good! I must confess, I licked my plate and the pot I cooked it in 🙂
We also enjoy your Bacon Pancakes, Korean BBQ Chicken, the Instant Pot Beef Brisket and your Creamy Tuscan Chicken!
Thank you for sharing your deliciousness!
Thank you Susan! So glad you have been enjoying our recipes 🙂
Really enjoyed this recipe. My spiralizer had trouble with the sweet potatoes–my arms got tired so I ended up cutting the sweet potatoes in thin slices and it worked great. I really like the cashew sauce.
I don’t have a high powered blender….can I use the cashews raw in my kitchen aid blender or should I soak them first?
Hi Stefanie – I would suggest soaking them. Either overnight in cold water or pour boiling water over them and let them soak for 20-30 minutes. Enjoy!
Looks like a delicious creamy pasta substitute.. May I ask what the calorie count is per serving?
Hi there, as part of our real food/paleo lifestyle we don’t track any nutrition information personally, and it has been really liberating for us and helped us find food freedom. For that reason we don’t post the nutrition info on our recipes, with the only exception being the Keto specific recipes on our site. You could plug the ingredients into an online nutrition calculator like myfitnesspal if needed though.
This is one of my all time favorite recipes!!
Glad to hear that Rachel! Thanks for coming back to leave a comment :).
I have been using your site for 90% of our meals during quantine. When i find a recipe I know it won’t be a “healthy” flop. My husband even loves every meal i make as well. You made me realize that whole 30./paleo, GF, etc can be so GOOD. This recipe was so amazing and i love your alfredo sauce too. Thank you for giving our meals light during this crazy time!
Awww this makes our day to hear you’ve been enjoying our recipes! Thanks so much for giving them a try and for taking the time to come back and share with us! We appreciate it so much! 🙂
This is a delicious meal! I loved that it had some greens in it but they weren’t mushy like some recipes. It also tastes amazingly like there is dairy in it even though there isn’t. I made the sauce with a small substitution of apple cider vinegar in place of the lemon juice and it was still fantastic!
Absolutely delicious!! Will become a staple in our house for sure!
So glad to hear that Meagan :).
One of my faves! So easy!!
The dairy free creamy sauce surprised everyone. So yummy!
How does this do for leftovers if I want to meal prep for the week?
The leftovers are pretty great! It works well for meal prep! Let us know what you think. 🙂
Cold you use almonds instead of cashews! Nut allergy in my house!
Yes, you can use almonds. The color of the sauce will be darker but it should turn out fine!
how many serving does recipe makes?
looks perfect for a family get together.
Sorry about that, I updated the recipe card to note approximately 4 servings. We hope the family enjoys this one!
This is a great dish for when you are wanting something hearty and healthy. My husband was instantly a fan and asked for this to be added into our regular rotation. If you have been missing creamy pasta dishes with Paleo or Whole30 lifestyles, this is the perfect find!
Thanks for the great review Meagan! We are happy you found us and enjoyed the recipe:).
Oh my word…this recipe is absolutely fantastic!!! My whole family loved it. It was easy to prepare and once everything was cut up and ready it came together quickly. I have shared this recipe with others, thank you for sharing this! It will definitely be added to my favorites.
You’re welcome, we’re glad you all loved it!