“Cheesy” Chicken “Pasta” (AIP/Paleo)

"Cheesy" Chicken "Pasta" (AIP/Paleo)

My two year AIP-iversary is coming up next week. Which is kind of amazing on a lot of levels. It is amazing to think of how much I have learned about food and health and myself. It is amazing to see the progress I have made in my healing journey and to think of all of the people I have met along the way. Quite honestly what amazes me the most though is realizing how many foods I haven’t eaten in two years, foods that I thought I could never live without before making the switch to AIP. In two years I have had two cups of coffee (both failed reintroductions), I have had no beer, no gluten free pizza, no pasta, no popcorn, no butter, no cinnamon rolls, no soda, no refined sugar, no vegetable oil, no hummus, and most of all I have had no cheese! This is amazing because in my past life cheese was my driving force (followed only by coffee). I put cheese on everything! My family used to joke that the way to my heart was not through chocolate or jewelry but through pizza or the 5 cheese ziti at Olive Garden. I never thought I could live without cheese. Yet here I am, two years later and amazingly enough I am better off. My skin is clear, my hormones are balanced, and my chronic constipation is gone. That being said, there are still some days where I wish I could just have a little bit of that ooey gooey goodness. So, in honor of my AIPiversary I am sharing my favorite cheese craving recipe. It is amazing how versatile butternut squash can be, but it really makes an amazing sauce. Trust me!

 "Cheesy" Chicken "Pasta" (AIP/Paleo)

“Cheesy” Chicken “Pasta” (AIP/Paleo)


2 cups of cooked, cubed, butternut squash

1/4 cup of coconut cream

1 TBS Apple Cider Vinegar

2 TBS Coconut Oil

1 tsp salt

1 tsp garlic powder

2 zucchini, spiralized into noodles

1 TBS Olive Oil

3 pieces of bacon

2-3 cooked chicken breasts


Make sure that your butternut squash has been peeled and cubed and then steamed or boiled until tender. Spiralize your zucchini into noodles and cook them in olive oil over low heat until slightly tender. In a food processor add your squash, coconut cream, coconut oil, apple cider vinegar, salt and garlic powder and blend until smooth. Pour your sauce over your noodles and toss to coat. Sprinkle your bacon on top and serve with chicken. Enjoy.


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.


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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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