Chicken Alfredo Spaghetti Squash Recipe
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.
- 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
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
- Melt Butter: In a skillet over medium heat, melt the butter completely to create the base for your sauce.
- Sauté Garlic and Sage: Add minced garlic and sage to the melted butter, cooking for about one minute until fragrant and aromatic.
- Create Roux: Stir in the flour and continue cooking for another minute while stirring constantly to form a roux, which will thicken the sauce.
- Add Liquids: Whisk in the chicken broth first, followed by the half and half, ensuring the sauce turns smooth and begins to thicken.
- Melt Cheeses: Stir in the cubed cream cheese and shredded parmesan until fully melted and incorporated into a creamy sauce.
- 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.
- 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
