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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/chicken-alfredo-spaghetti-squash-recipe/