Chicken Spaghetti Squash Alfredo
Elevate your dinner game with this creamy and satisfying Chicken Spaghetti Squash Alfredo—a wholesome twist on a classic pasta dish! Tender strands of roasted spaghetti squash take the place of traditional noodles, creating a low-carb, gluten-free base that's perfectly coated in a rich, homemade Alfredo sauce. Juicy, seasoned chicken breast adds hearty protein, while garlic, Parmesan, and a touch of parsley infuse the dish with irresistible flavor. With just 15 minutes of prep time and a perfect balance of indulgence and nutrition, this meal is ideal for weeknights or when you're craving a comforting yet healthy dinner. Garnish with red pepper flakes for a hint of heat and serve it straight from the skillet for a family-friendly feast that’s sure to impress.
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Recipe Information
Ingredients
- 2 small Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Chicken breast
- 3 large Garlic cloves
- 3 tablespoons Butter
- 1.5 cups Heavy cream
- 1.25 cups Parmesan cheese, grated
- 2 tablespoons Parsley, chopped
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice both spaghetti squashes in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and the flesh easily separates into strands with a fork.
While the squash is baking, season the chicken breasts with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 6-8 minutes per side, or until fully cooked and no longer pink in the center. Transfer the chicken to a plate and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese, one handful at a time, until the sauce is smooth and creamy. If the sauce is too thick, add a splash of water or more cream to achieve your desired consistency.
Season the Alfredo sauce with a pinch of salt, black pepper, and red pepper flakes if desired.
Using a fork, scrape the flesh of the roasted spaghetti squash halves into strands. Add the spaghetti squash strands and the sliced chicken to the skillet with the Alfredo sauce. Toss gently to coat everything evenly in the sauce.
Garnish with chopped parsley and serve hot. Enjoy your Chicken Spaghetti Squash Alfredo!
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 320 mg | 25% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
