Chicken Alfredo Spaghetti Squash
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.
Chicken Alfredo Spaghetti Squash
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About this Recipe
Looking for a satisfying weeknight dinner that doesn't compromise on flavor or your low-carb goals? This Chicken Alfredo Spaghetti Squash delivers all the creamy comfort you crave, making it a perfect wholesome main dish for any evening.
What makes this recipe truly special is how it masterfully replaces traditional pasta with tender strands of roasted spaghetti squash, creating a naturally gluten-free base that’s both light and incredibly satisfying. The rich, savory Alfredo sauce, made from whole milk, heavy cream, and Parmesan, clings beautifully to the squash, ensuring every bite is packed with classic flavor. This thoughtful swap makes it a favorite for those seeking low-sugar and nut-free options too.
Prepare for a comforting dish where tender, juicy chicken pieces are enveloped in a velvety, indulgent Alfredo sauce. You'll find the spaghetti squash offers a pleasingly mild, slightly sweet counterpoint to the savory, garlicky cream sauce, creating a balanced and wholesome experience. It’s a hearty meal that feels indulgent yet aligns with a lighter approach, proving that gluten-free and low-carb dishes can be utterly delicious and filling.
While fantastic as is, feel free to customize. For an extra kick, increase the crushed red pepper flakes to your liking. You can also experiment with different fresh herbs if parsley isn't available, or consider adding steamed broccoli for extra color and nutrients. To keep it vegetarian, simply omit the chicken and add extra vegetables or white beans.
This Chicken Alfredo Spaghetti Squash makes for an ideal weeknight main dish, offering a wholesome and complete meal that feels indulgent. Garnish generously with fresh parsley and a sprinkle of Parmesan for a bright, flavorful finish.