This chicken alfredo spaghetti squash is the perfect low-carb comfort food: creamy, savory, and satisfying without the heaviness of pasta. Tender roasted spaghetti squash pairs beautifully with juicy chicken and a garlic-Parmesan cream sauce. Want more cozy yet healthy dishes? Try our cheesy Broccoli Cheddar Spaghetti Squash or the melt-in-your-mouth Keto Pork Chops next. Curious about the benefits of swapping pasta for spaghetti squash? This Healthline article breaks it all down.
Ingredients:
- 1 large spaghetti squash
- 2 chicken breasts, cooked and sliced
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional, for a little heat)
- Fresh parsley, for garnish
Instructions:
1️⃣ Roast the Spaghetti Squash:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Brush with a little olive oil, season with salt, and place cut-side down on a baking sheet.
- Bake for 35-40 minutes, or until the squash is tender and easily shredded with a fork.
- Once done, use a fork to scrape the squash into “noodles” and set aside.
2️⃣ Prepare the Alfredo Sauce:
- In a large skillet over medium heat, melt the butter and sauté the garlic for about 30 seconds, until fragrant.
- Add the heavy cream, parmesan, salt, pepper, Italian seasoning, and red pepper flakes.
- Stir continuously until the sauce is smooth and slightly thickened (about 3-4 minutes).
3️⃣ Combine Everything:
- Add the cooked chicken to the skillet and stir to coat in the sauce.
- Toss in the spaghetti squash noodles and mix well so they’re evenly coated.
4️⃣ Serve:
- Garnish with fresh parsley and extra parmesan.
This Chicken Alfredo Spaghetti Squash is creamy, cheesy, and satisfying—without the extra carbs! Would you like to add mushrooms or spinach for an extra twist? 😊
