Chicken Alfredo Spaghetti Squash Recipe
This Chicken Alfredo Spaghetti Squash recipe offers a low-carb twist on the classic creamy pasta dish. Roasted spaghetti squash strands are combined with tender, perfectly cooked chicken breasts and a rich Alfredo sauce made from whole milk, heavy cream, and Parmesan. Baked with melted mozzarella on top, this comforting meal is both satisfying and lighter than traditional Alfredo pasta.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Squash and Chicken
- 1 medium spaghetti squash, halved lengthwise, seeds removed
- 4 tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 boneless, skinless chicken breasts
Sauce
- 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 cheese
- Pinch of crushed red pepper flakes
Topping and Garnish
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley, for serving
Instructions
- Roast the spaghetti squash: Preheat the oven to 400°F. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season generously with kosher salt and freshly ground black pepper. Place the halves cut side down on a large baking sheet. Roast for 30 to 35 minutes until the squash is tender. Let cool slightly.
- Scrape out the squash strands: Using a fork, gently scrape the roasted squash flesh to separate into spaghetti-like strands into a large bowl. Reserve the empty squash halves for later use. Keep the oven on for the next step.
- Cook the chicken: Season the chicken breasts all over with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 8 minutes per side or until golden brown and cooked through. Remove the chicken from skillet and let it rest on a cutting board for 5 minutes, then cut into bite-sized pieces.
- Prepare the Alfredo sauce: In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 minute. Pour in the whole milk and chicken broth, bringing the mixture to a simmer. Stir in the heavy cream, grated Parmesan, and a pinch of crushed red pepper flakes. Season with salt and black pepper to taste. Continue simmering and stirring occasionally until the sauce thickens, approximately 15 minutes.
- Combine chicken, sauce, and squash: Add the cooked chicken pieces and Alfredo sauce to the bowl with the spaghetti squash strands. Toss everything gently but thoroughly to combine evenly.
- Assemble and bake: Spoon the chicken and sauce mixture into the reserved spaghetti squash halves. Sprinkle shredded mozzarella evenly over the top. Place the filled squash halves on the baking sheet and bake in the preheated oven for about 15 minutes, or until warmed through and the cheese is melted and bubbly.
- Serve: Remove from the oven and arrange the squash halves on a serving platter. Garnish with chopped fresh parsley before serving for a pop of color and freshness.
Notes
- For a lower-fat option, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Use freshly grated Parmesan for the best flavor and melting texture.
- Roasting the squash cut side down steams it to tender perfection.
- Allow chicken to rest before cutting to keep it juicy.
- Customize with extra vegetables like spinach or mushrooms in the sauce for added nutrition.
Keywords: Chicken Alfredo, Spaghetti Squash, Low Carb, Creamy Sauce, Baked Chicken, Low-Carb Alfredo
