Chicken Alfredo Spaghetti Squash Recipe

Introduction

Chicken Alfredo Spaghetti Squash is a delicious low-carb twist on classic Alfredo pasta. This dish combines tender chicken, creamy sauce, and the light, stringy texture of roasted spaghetti squash for a comforting meal that’s both satisfying and healthy.

Ingredients

• 6 pound spaghetti squash (yields roughly 5 cups cooked spaghetti squash)
• 16 ounces chicken breast
• 4 ounces cream cheese
• 1.5 cups heavy cream
• 4 tablespoons butter
• 1/2 cup Parmesan cheese
• 1 tablespoon garlic powder
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit.
2. Step 2: Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Step 3: Place the squash halves skin side down on a rimmed baking sheet lined with aluminum foil. Arrange the chicken breasts on the same sheet.
4. Step 4: Bake the chicken for 25 to 30 minutes until it reaches an internal temperature of 160°F. Bake the squash for 35 to 40 minutes until softened. When done, scrape the squash flesh with a fork to create noodle-like strands.
5. Step 5: In a large skillet over medium heat, melt the cream cheese and butter together, whisking to combine even if clumpy. Add the heavy cream and bring the mixture to a boil.
6. Step 6: Once boiling, add the garlic powder and Parmesan cheese. Reduce heat to medium-low, then add the cooked chicken (cut or shredded) and stir well. Season with salt and pepper to taste.
7. Step 7: Add the spaghetti squash noodles and stir to coat everything evenly with the sauce. Let it sit over low heat for about 5 minutes to let the flavors meld and the sauce thicken slightly.
8. Step 8: Sprinkle chopped parsley on top before serving for a fresh finish.

Tips & Variations

• For extra flavor, add freshly minced garlic to the sauce when melting the cream cheese and butter.
• Substitute chicken thighs for a juicier option, adjusting baking times as needed.
• Include steamed broccoli or spinach for added veggies and color.
• Use freshly grated Parmesan for the best cheesy taste and smooth melting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of cream or milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash and chicken ahead of time?

Yes, you can roast the spaghetti squash and bake the chicken a day ahead. Store them separately in the refrigerator and combine when ready to make the sauce and finish the dish.

Is this recipe suitable for a low-carb diet?

Absolutely. Spaghetti squash is a great low-carb alternative to pasta, and combined with a creamy chicken Alfredo sauce, this dish fits well into low-carb or keto-friendly meal plans.

Chicken Alfredo Spaghetti Squash Recipe

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4.7 from 93 reviews

This Chicken Alfredo Spaghetti Squash recipe offers a nutritious, low-carb twist on a classic creamy pasta dish by substituting traditional noodles with roasted spaghetti squash. Tender baked chicken breast is combined with a rich Alfredo sauce made from cream cheese, heavy cream, butter, garlic powder, and Parmesan cheese, creating a comforting and flavorful meal perfect for a wholesome dinner.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 pound Spaghetti Squash (yields roughly 5 cups cooked)
• 16 ounces chicken breast

Sauce Ingredients

• 4 ounces Cream cheese
• 1.5 cups Heavy cream
• 4 tablespoons Butter
• 1/2 cup Parmesan cheese
• 1 tablespoon Garlic powder
• Salt (to taste)
• Pepper (to taste)

Garnish

• Parsley (for sprinkling on top)

Instructions

1. Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for roasting the spaghetti squash and baking the chicken.
2. Prepare the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon to prepare it for roasting.
3. Arrange for baking: Place the squash halves skin side down on a foil-lined rimmed sheet pan. Arrange the chicken breasts on the same sheet pan for simultaneous baking.
4. Bake chicken and squash: Bake the chicken for 25-30 minutes until its internal temperature reaches 160°F and bake the squash for 35-40 minutes until it’s softened. Remove when done.
5. Shred the squash: Scrape the cooked squash flesh with a fork to create spaghetti-like noodles and set aside.
6. Make the Alfredo sauce: In a large skillet over medium heat, melt cream cheese and butter together, whisking to combine—even if clumpy at first. Then add heavy cream and bring the mixture to a boil.
7. Add flavorings: Once boiling, stir in garlic powder and Parmesan cheese. Reduce heat to medium-low.
8. Combine chicken and sauce: Add the cooked chicken pieces to the skillet, season with salt and pepper to taste, and stir well to coat.
9. Mix in spaghetti squash: Add the shredded squash to the skillet and stir thoroughly to coat everything with the creamy Alfredo sauce. Let it simmer on low heat for about 5 minutes to deepen flavors and thicken the sauce slightly.
10. Garnish and serve: Sprinkle chopped parsley on top before serving to add freshness and color.

Notes

• Ensure chicken reaches an internal temperature of 160°F for safe consumption.
• Adjust garlic powder and seasoning according to your taste preferences.
• You can prepare the spaghetti squash and chicken a day ahead to save time.
• For a lighter version, substitute heavy cream with half-and-half or use less butter.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Chicken Alfredo, Spaghetti Squash, Low Carb Dinner, Healthy Alfredo Sauce, Baked Chicken, Creamy Pasta Substitute