Chicken Alfredo Spaghetti Squash
This chicken Alfredo spaghetti squash recipe is a simple low-carb and wholesomely satisfying dinner that's perfect for any weeknight.
Ingredients
- 1 mediumspaghetti squash, halved lengthwise, seeds removed
- 4 tbsp.extra-virgin olive oil, divided
- kosher salt
- freshly ground black pepper
- 2boneless, skinless chicken breasts
- 3 clovesgarlic, finely chopped
- 1 ½ c.whole milk
- ¾ c.low-sodium chicken broth
- 1 c.heavy cream
- ¾ c.finely grated parmesan
- crushed red pepper flakes
- 1 c.shredded mozzarella
- chopped fresh parsley, for serving
Directions
- 1
Preheat oven to 400°. Drizzle cut sides of squash with 1 tablespoon oil; season with salt and black pepper. Arrange halves cut side down on a large baking sheet.
- 2
Roast squash until tender, 30 to 35 minutes. Let cool slightly. Using a fork, scrape squash strands into a large bowl. Reserve boat halves. Keep oven on.
- 3
Season chicken all over with salt and black pepper. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized pieces.
- 4
In same skillet over medium heat, heat remaining 1 tablespoon oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add milk and broth and bring to a simmer. Stir in cream, Parmesan, and red pepper; season with salt and black pepper. Return to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
- 5
To bowl with spaghetti squash, add chicken and sauce and toss to combine. Divide chicken mixture between reserved squash halves. Top with mozzarella.
- 6
Bake squash boats until warmed through and cheese is melty, about 15 minutes.
- 7
Arrange squash halves on a platter. Top with parsley.