Dinner

Chicken Alfredo Spaghetti Squash Recipe

ByClara Bennett January 5, 2026January 5, 2026

Introduction

This Chicken Alfredo Spaghetti Squash is a lighter, low-carb twist on the classic pasta dish. Tender roasted spaghetti squash strands are combined with creamy Alfredo sauce and juicy chicken, then baked with melted mozzarella for a comforting meal.

The image shows two halves of a baked spaghetti squash filled with layers of creamy white sauce, light yellow cooked spaghetti squash strands, and golden-brown browned chicken pieces on top. The top layer is covered with melted, bubbly, and slightly browned cheese that is scattered with small green parsley leaves and red chili flakes. A silver fork is partially inserted into one squash half, pulling up some of the spaghetti squash strands. The squash itself is bright yellow with a smooth texture, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium spaghetti squash, halved lengthwise, seeds removed
4 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 1/2 cups whole milk
3/4 cup low-sodium chicken broth
1 cup heavy cream
3/4 cup finely grated Parmesan
Pinch of crushed red pepper flakes
1 cup shredded mozzarella
Chopped fresh parsley, for serving

Instructions

Step 1: Preheat the oven to 400°F. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut side down on a large baking sheet.
Step 2: Roast the squash for 30 to 35 minutes until tender. Let it cool slightly, then use a fork to scrape out the strands into a large bowl. Reserve the squash halves for later. Keep the oven on.
Step 3: Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board, rest for 5 minutes, then cut into bite-sized pieces.
Step 4: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Pour in the milk and chicken broth and bring to a simmer.
Step 5: Stir in the heavy cream, Parmesan, and crushed red pepper flakes. Season with salt and pepper. Simmer gently, stirring occasionally, until the sauce thickens, about 15 minutes.
Step 6: Add the chicken and Alfredo sauce to the bowl with the spaghetti squash strands and toss to combine.
Step 7: Divide the chicken and squash mixture into the reserved squash halves. Top each with shredded mozzarella.
Step 8: Bake the squash boats until heated through and cheese is melted, about 15 minutes.
Step 9: Arrange the squash halves on a serving platter and sprinkle with chopped fresh parsley before serving.

Tips & Variations

For extra flavor, add sautéed mushrooms or spinach to the Alfredo sauce.
Use half-and-half instead of whole milk for a lighter sauce with less fat.
Make sure to roast the squash until very tender for the best texture.
Swap chicken for cooked shrimp or keep it vegetarian by omitting the meat.

Storage

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

How to Serve

A white plate holds a halved spaghetti squash filled with creamy baked cheese that is golden brown and slightly crispy on top. Inside the squash, the bright yellow squash strands are mixed with melted white cheese, chunks of browned chicken, and sprinkled with small green herbs and red chili flakes. A spoon lifts a stringy, gooey mix of the cheesy squash filling, showing the smooth, creamy texture and the melting cheese stretching from the dish. The plate sits on a white marbled surface with a small herb leaf nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the milk, cream, Parmesan, and mozzarella with dairy-free alternatives like almond milk, coconut cream, and vegan cheeses, though the flavor and texture will differ.

How do I know when the spaghetti squash is done roasting?

The squash is ready when the flesh is tender and easily pulls away into strands with a fork. It should feel soft when pierced with a fork, roughly after 30–35 minutes at 400°F.