Description

This Chicken Alfredo Spaghetti Squash recipe is a delicious low-carb alternative to traditional pasta dishes, combining tender roasted spaghetti squash with a creamy, cheesy Alfredo sauce and juicy chicken breasts. Baked to perfection with melted mozzarella and finished with fresh parsley, it’s a comforting and flavorful meal perfect for weeknight dinners.

Ingredients

Scale

Spaghetti Squash

1 medium spaghetti squash, halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil (for squash)
Kosher salt, to taste
Freshly ground black pepper, to taste

Chicken

2 boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil (for cooking chicken)
Kosher salt, to taste
Freshly ground black pepper, to taste

Alfredo Sauce

1 tablespoon extra-virgin olive oil (for garlic)
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
Kosher salt, to taste
Freshly ground black pepper, to taste

Topping

1 cup shredded mozzarella cheese
Chopped fresh parsley, for serving

Instructions

Preheat and prepare squash: Preheat the oven to 400°F. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper. Place the halves cut side down on a large baking sheet.
Roast squash: Roast the squash in the preheated oven for 30 to 35 minutes until tender. Remove from the oven and let cool slightly. Using a fork, scrape the cooked strands of squash into a large bowl, reserving the hollowed halves as ‘boats’. Keep the oven on.
Cook chicken: Season the chicken breasts all over with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces.
Prepare Alfredo sauce: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute. Pour in the whole milk and chicken broth and bring to a simmer. Stir in heavy cream, Parmesan cheese, and crushed red pepper flakes. Season with salt and pepper. Continue simmering, stirring occasionally, until the sauce thickens, about 15 minutes.
Combine chicken and sauce with squash: Add the cooked chicken pieces and Alfredo sauce to the bowl of spaghetti squash strands. Toss everything together until well combined. Spoon the chicken mixture back into the reserved spaghetti squash halves.
Add cheese and bake: Top each stuffed squash half with shredded mozzarella cheese. Return the squash boats to the oven and bake until warmed through and the cheese is melted and bubbly, about 15 minutes.
Garnish and serve: Transfer the squash halves to a serving platter and sprinkle with chopped fresh parsley. Serve warm.

Notes

To save time, you can cook the spaghetti squash in the microwave or Instant Pot, but roasting enhances the flavor and texture.
Leftover chicken Alfredo spaghetti squash can be stored in an airtight container in the refrigerator for up to 3 days.
For a lighter version, substitute half-and-half for the heavy cream.
If you prefer spicier food, increase the crushed red pepper flakes to taste.
Make sure not to overcook the chicken to avoid dryness; use a meat thermometer to check for an internal temperature of 165°F.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Chicken Alfredo, Spaghetti Squash, Low Carb Dinner, Healthy Dinner, Baked Spaghetti Squash, Italian, Creamy Chicken Recipe