Go Back
–+ servings
Chicken Alfredo Spaghetti Squash

Creamy Chicken Alfredo Spaghetti Squash for Guilt-Free Comfort

Enjoy a healthy, low-carb Chicken Alfredo Spaghetti Squash that satisfies your comfort food cravings without the guilt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium Spaghetti Squash A low-carb alternative to pasta
  • 1 tablespoon Olive Oil Enhances flavor while roasting
  • to taste Salt Essential for boosting natural flavors
  • to taste Pepper Essential for boosting natural flavors
For the Chicken
  • 2 pieces Chicken Breasts Can be swapped with turkey
  • 1 teaspoon Garlic Powder Adds depth to the chicken
  • 1 teaspoon Onion Powder Adds depth to the chicken
  • 1 teaspoon Italian Seasoning Essential for flavor
For the Alfredo Sauce
  • 2 tablespoons Butter Creates the creamy base of the sauce
  • 2 cloves Minced Garlic Fresh cloves elevate the flavor
  • 4 ounces Cream Cheese Adds luscious creaminess
  • 1 cup Almond Milk Provides a lighter creaminess
  • 1/2 cup Grated Parmesan Cheese Adds savory richness
  • 1/4 teaspoon Ground Nutmeg Optional spice
For Garnish
  • to taste Fresh Parsley or Basil Brightens the dish with color and flavor

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Spoon
  • knife

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet.
  3. Roast squash for 30-40 minutes until tender. Cool slightly, then scrape insides into noodle-like strands.
  4. Season chicken breasts with salt, garlic powder, onion powder, and Italian seasoning. Heat olive oil in a skillet and cook chicken for 5-7 minutes per side until golden brown. Let rest and slice.
  5. In the same skillet, melt butter over medium heat. Sauté minced garlic for 30 seconds. Add cream cheese and whisk in almond milk until thickened, about 3-5 minutes. Stir in Parmesan cheese.
  6. Add spaghetti squash strands to the skillet and mix well with the Alfredo sauce. Fold in sliced chicken and adjust sauce thickness with more almond milk as needed.
  7. Plate the dish warm and garnish with fresh parsley or basil before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 4mgCalcium: 200mgIron: 2mg

Notes

Allow chicken to rest before slicing for additional moisture. Adjust sauce consistency as needed with almond milk.

Tried this recipe?

Let us know how it was!