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Spaghetti Squash Alfredo with Chicken Recipe

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4.5 from 133 reviews

This Spaghetti Squash Alfredo recipe features tender roasted spaghetti squash combined with juicy baked chicken breasts and a creamy, rich homemade Alfredo sauce. It’s a comforting, low-carb alternative to traditional pasta Alfredo, loaded with flavor from garlic, parmesan, and Italian seasonings, perfect for a satisfying dinner.

Ingredients

Scale

Spaghetti Squash

  • 1 medium spaghetti squash (~4 to 6 pounds)
  • Sea salt, to taste
  • 2 tbsp fresh parsley, chopped

Chicken

  • 1 1/2 lb boneless skinless chicken breasts
  • 2 tsp unsalted butter (melted, for brushing)
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tbsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika

Alfredo Sauce

  • 1 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp sea salt, to taste
  • 1/4 tsp black pepper, optional and to taste
  • 1/4 tsp nutmeg, optional and to taste

Instructions

  1. Prepare the Squash: Preheat your oven to 425°F (218°C) and line a baking sheet with foil or parchment paper. Pierce the spaghetti squash all over with a sharp paring knife to allow steam to escape, then place it on the baking sheet.
  2. Roast the Squash: Roast the squash for 30-45 minutes, flipping halfway through, until a knife inserted into the flesh meets just a little resistance. Once done, remove from oven and set aside to cool.
  3. Preheat for Chicken: After the squash is out, increase the oven temperature to 450°F (232°C) to prepare for baking the chicken.
  4. Shred the Squash: When the squash is cool enough to handle, cut it in half lengthwise, remove and discard the seeds, then use a fork to scrape out the strands. Season with salt to taste and set aside.
  5. Prepare Chicken: Place chicken breasts in a baking dish so they fit with minimal touching. Brush both sides with melted butter, then sprinkle evenly with Italian seasoning, garlic powder, sea salt, paprika, and black pepper.
  6. Bake Chicken: Bake the chicken for 18-22 minutes until the internal temperature reaches 160-165°F (71-74°C). Remove from oven at about 160-163°F as it will continue to cook while resting.
  7. Rest and Chop Chicken: Cover the chicken with foil and let rest for 5 minutes. Then, cut into bite-sized pieces.
  8. Make Alfredo Sauce: While the chicken bakes, melt the butter in a large saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  9. Simmer Cream: Pour in the heavy cream and bring to a gentle simmer. Cook for approximately 5 minutes, stirring often, until the cream reduces by about one-third.
  10. Add Cheese and Season: Lower the heat and whisk in the parmesan cheese gradually until smooth. Stir in nutmeg, sea salt, and black pepper to taste. If the sauce is too thick, thin with more cream as needed.
  11. Combine Spaghetti Squash and Sauce: In a large bowl, toss the spaghetti squash strands with the Alfredo sauce until well coated. Adjust seasoning with salt and pepper if necessary.
  12. Add Chicken and Garnish: Add the chopped chicken to the bowl and toss again to combine everything nicely. Garnish with chopped fresh parsley before serving.

Notes

  • You can adjust the seasoning according to your taste preferences, especially salt, pepper, and nutmeg in the sauce.
  • Use a fork to fluff the spaghetti squash strands carefully so they resemble spaghetti noodles for the best texture.
  • Letting the chicken rest after baking ensures juicier pieces and prevents dryness.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce may be less rich.
  • This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.

Keywords: spaghetti squash alfredo, low-carb alfredo, baked chicken alfredo, healthy alfredo recipe, roasted spaghetti squash

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