Spaghetti Squash Chicken Alfredo

In the world of comfort food, few dishes can rival the rich and creamy texture of Alfredo sauce. This Italian classic, traditionally made with butter, cream, and Parmesan cheese, has long been a favorite among pasta lovers. However, traditional Alfredo dishes often come with a hefty dose of calories and carbohydrates, especially when served over hefty servings of pasta. As more people seek healthier meal options without sacrificing flavor, innovative recipes are emerging that cater to both health-conscious diners and food enthusiasts alike.

Spaghetti Squash Chicken Alfredo

Discover a healthier take on a classic favorite with this Creamy Spaghetti Squash Chicken Alfredo recipe. By replacing traditional pasta with spaghetti squash, you’ll enjoy a low-calorie, nutritious meal that doesn’t skimp on flavor. Tender roasted squash pairs perfectly with creamy Alfredo sauce and lean chicken, making it ideal for family dinners or meal prep. Learn how to prepare this delicious dish and impress your loved ones with a healthy, comforting meal!

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Ingredients

1 medium spaghetti squash

2 cups cooked chicken breast, shredded (approximately 2 medium-sized breasts)

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

3 cloves garlic, minced

½ teaspoon salt (adjust to your taste)

¼ teaspoon freshly ground black pepper

⅛ teaspoon nutmeg (optional, for a hint of warmth)

2 tablespoons chopped fresh parsley (for garnish)

Optional: extra grated Parmesan for serving

Instructions

Prepare the Spaghetti Squash:

- Preheat your oven to 400°F (200°C).

- Carefully slice the spaghetti squash in half lengthwise and remove the seeds.

- Drizzle the inner flesh with olive oil and season with salt and pepper.

- Place the squash halves cut-side down on a baking sheet lined with parchment paper for easy cleanup.

- Roast the squash in the preheated oven for about 30-40 minutes, or until the flesh becomes tender and can be easily shredded into strands with a fork.

Make the Alfredo Sauce:

- While the squash is roasting, melt the butter in a large saucepan over medium heat.

- Add the minced garlic and sauté for approximately 1-2 minutes until it becomes fragrant but avoid letting it brown.

- Gradually pour in the heavy cream while whisking to combine it smoothly with the sautéed garlic. Allow the mixture to come to a gentle simmer.

- Slowly incorporate the grated Parmesan cheese, stirring continuously until it fully melts and the sauce reaches a creamy consistency.

- Season the sauce with salt, freshly ground black pepper, and nutmeg (if desired). Let the sauce simmer gently for about 5 minutes, allowing it to thicken.

Combine Chicken and Sauce:

- Stir the shredded chicken into the Alfredo sauce, allowing it to warm through for about 2-3 minutes. Ensure that the chicken is evenly coated in the rich, creamy sauce.

Assemble the Dish:

- Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly.

- Using a fork, scrape the squash flesh into long strands to resemble spaghetti.

- Add the cooked spaghetti squash to the saucepan with the Alfredo chicken mixture, tossing gently to combine everything evenly.

Serve:

- Spoon the creamy spaghetti squash chicken Alfredo into bowls or onto plates.

- Garnish generously with chopped fresh parsley and, if desired, sprinkle with additional grated Parmesan cheese for extra flavor.

- Savor your delicious and healthier take on classic chicken Alfredo!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4