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CHICKEN ALFREDO SPAGHETTI SQUASH RECIPE centered hero view, clean and uncluttered
Yesica Andrews

Chicken Alfredo Spaghetti Squash Recipe: Irresistibly Simple

This chicken alfredo spaghetti squash recipe offers a healthy and flavorful twist on a classic favorite. Featuring creamy chicken spaghetti squash smothered in a garlicky Alfredo sauce, it’s perfect as a keto spaghetti squash alfredo or a satisfying low-carb spaghetti squash meal that everyone will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 medium spaghetti squash
  • 2 large chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1 cup grated Parmesan cheese
  • 1 cup unsweetened almond milk (or regular milk)
  • ¼ teaspoon ground nutmeg (optional)
  • Fresh parsley or basil, chopped, for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
  2. Drizzle spaghetti squash halves with olive oil and season with salt and pepper.
  3. Place squash halves cut-side down on a baking sheet and roast for 30-35 minutes until tender.
  4. While squash roasts, season chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  5. Heat olive oil in a large skillet over medium heat and cook chicken breasts 5-7 minutes per side until cooked through.
  6. Remove chicken from skillet and set aside to rest, then slice into strips.
  7. In the same skillet, melt butter and sauté minced garlic until fragrant.
  8. Add cream cheese, Parmesan cheese, almond milk, and nutmeg, stirring constantly until smooth and creamy.
  9. Use a fork to scrape spaghetti squash strands into a bowl once cooked.
  10. Combine spaghetti squash strands with Alfredo sauce and sliced chicken, stirring gently to coat.
  11. Serve garnished with fresh parsley or basil.

Notes

  • For extra richness, add a splash of heavy cream to the Alfredo sauce. Leftovers store well in the fridge for up to 3 days. Reheat gently to prevent sauce separation.