Chicken Alfredo Spaghetti Squash Recipe

Introduction

Chicken Alfredo Spaghetti Squash is a creamy, comforting dish that combines tender chicken with the light, healthy texture of spaghetti squash. It’s a delicious low-carb alternative to traditional pasta Alfredo that’s perfect for any night of the week.

Ingredients

• 2 tbsp butter
• 2 tsp minced garlic
• 1 tsp sage
• 2 tbsp flour
• 1 cup chicken broth
• ½ cup half and half
• 4 oz cream cheese, cubed
• ½ cup shredded Parmesan
• ½ cup cooked, shredded chicken
• 2 ½ cups cooked spaghetti squash
• ¼ tsp salt
• ¼ tsp coarse ground black pepper
• ½ tsp dried parsley

Instructions

1. Step 1: Melt the butter in a skillet over medium heat.
2. Step 2: Add the minced garlic and sage, cooking for about one minute until fragrant.
3. Step 3: Stir in the flour and cook for about one minute, stirring constantly to make a roux.
4. Step 4: Whisk in the chicken broth followed by the half and half, combining well.
5. Step 5: Stir in the cream cheese and Parmesan cheese until the sauce is smooth and creamy.
6. Step 6: Add the cooked spaghetti squash and shredded chicken to the skillet, cooking until heated through.
7. Step 7: Taste the dish and season with salt, black pepper, and dried parsley as needed before serving.

Tips & Variations

• For extra flavor, try adding fresh basil or substituting sage with thyme.
• Use a rotisserie chicken to save time on shredding cooked chicken.
• For a lighter version, substitute half and half with whole milk or unsweetened almond milk.
• Add steamed broccoli or sautéed mushrooms for extra vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat, adding a splash of chicken broth or half and half to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of minced garlic?

Yes, fresh garlic finely minced works perfectly and will provide a fresher flavor. Use about one clove for 2 teaspoons of minced garlic.

How do I cook spaghetti squash for this recipe?

You can bake the spaghetti squash at 400°F (200°C) for about 40 minutes until tender. Slice it in half, remove the seeds, and roast cut-side down on a baking sheet. Once cooked, use a fork to scrape out the strands.

Chicken Alfredo Spaghetti Squash Recipe

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★★★★★

5 from 67 reviews

This Chicken Alfredo Spaghetti Squash recipe offers a deliciously creamy and low-carb alternative to traditional pasta dishes. Tender shredded chicken and roasted spaghetti squash are enveloped in a rich parmesan cream sauce infused with garlic and sage, making for a comforting and flavorful meal perfect for weeknights or special occasions.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Sauce and Protein

• 2 tbsp butter
• 2 tsp minced garlic
• 1 tsp sage
• 2 tbsp flour
• 1 cup chicken broth
• ½ cup half and half
• 4 oz cream cheese, cubed
• ½ cup shredded parmesan cheese
• ½ cup cooked, shredded chicken

For the Base

• 2 ½ cups cooked spaghetti squash

Seasonings

• ¼ tsp salt
• ¼ tsp coarse ground black pepper
• ½ tsp dried parsley

Instructions

1. Melt Butter: In a skillet over medium heat, melt the butter completely to create the base for your sauce.
2. Sauté Garlic and Sage: Add minced garlic and sage to the melted butter, cooking for about one minute until fragrant and aromatic.
3. Create Roux: Stir in the flour and continue cooking for another minute while stirring constantly to form a roux, which will thicken the sauce.
4. Add Liquids: Whisk in the chicken broth first, followed by the half and half, ensuring the sauce turns smooth and begins to thicken.
5. Melt Cheeses: Stir in the cubed cream cheese and shredded parmesan until fully melted and incorporated into a creamy sauce.
6. Combine Main Ingredients: Add the cooked spaghetti squash and shredded chicken to the skillet, stirring well to coat everything evenly with the sauce. Cook until heated through, about 3-4 minutes.
7. Season: Taste the dish and adjust seasoning by adding salt, coarse ground black pepper, and dried parsley as desired to enhance the flavors.

Notes

• This dish is naturally gluten-free if using gluten-free flour for the roux.
• For a lighter version, substitute half and half with milk, though the sauce may be less creamy.
• Make sure the spaghetti squash is fully cooked and shredded before adding to the sauce for the best texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in a microwave to prevent the sauce from breaking.

Keywords: Chicken Alfredo, Spaghetti Squash, Low Carb, Gluten Free, Creamy Sauce, Healthy Dinner