How to Make Chicken and Spaghetti Squash Alfredo - A Step-by-Step Guide

Chicken and Spaghetti Squash Alfredo is a delicious and healthy alternative to the traditional pasta dish. By swapping out the pasta for spaghetti squash and using a lighter Alfredo sauce, you can enjoy all the flavors of this classic dish without the guilt. This recipe is perfect for those looking to enjoy a satisfying meal that is both filling and nutritious.

Spaghetti squash is a versatile and low-carb vegetable that can be used in a variety of dishes. When cooked, the flesh of the...

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Ingredients

  • 2 tablespoons olive oil, divided
  • 1 (3 pound) spaghetti squash, halved and seeded
  • ¼ cup butter
  • 1 clove garlic, minced
  • 2 ounces cream cheese, cut into cubes
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 8 ounces cooked chicken breast strips, cut into bite-sized pieces
  • 1 tablespoon butter

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  • Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
  • When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
  • At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
  • Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.
  • Nutrition

    707 cal.

    • Total Fat: 56g
    • Saturated Fat: 30g
    • Cholesterol: 197mg
    • Sodium: 496mg
    • Total Carbohydrate: 26g
    • Total Sugars: 0g
    • Protein: 28g
    • Vitamin C: 8mg
    • Calcium: 309mg
    • Iron: 2mg
    • Potassium: 601mg