Introduction

Spaghetti Squash Alfredo offers a delicious, lighter twist on the classic creamy pasta dish by using roasted spaghetti squash instead of traditional noodles. Paired with tender baked chicken and rich homemade Alfredo sauce, it’s a comforting meal that’s both satisfying and nutritious.

Spaghetti Squash Alfredo with Baked Chicken Recipe - Recipe Image

Ingredients

1 medium spaghetti squash (about 4 to 6 pounds)
2 tbsp fresh parsley, chopped
Sea salt, to taste
1 1/2 lb boneless skinless chicken breasts
2 tsp unsalted butter
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tbsp sea salt
1/4 tsp black pepper
1 tbsp unsalted butter
6 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp sea salt, to taste
1/4 tsp black pepper, optional and to taste
1/4 tsp nutmeg, optional and to taste

Instructions

Step 1: Preheat the oven to 425°F (218°C) and line a baking sheet with foil or parchment paper. Pierce the spaghetti squash all over with a sharp paring knife and place it on the baking sheet.
Step 2: Roast the squash for 30-45 minutes, flipping halfway through, until a knife inserted goes in with slight resistance. Remove from the oven and let it cool.
Step 3: Increase oven temperature to 450°F (232°C) to prepare for the chicken.
Step 4: When cool enough to handle, cut the squash in half, discard the seeds, and use a fork to release the strands. Season with sea salt to taste.
Step 5: Place chicken breasts in a baking dish so they fit without crowding. Brush both sides with melted butter and sprinkle with Italian seasoning, garlic powder, sea salt, paprika, and black pepper.
Step 6: Bake the chicken for 18-22 minutes until the internal temperature reaches 160-165°F (71-74°C). Remove around 160-163°F as it will continue to cook while resting.
Step 7: Cover chicken with foil and rest for 5 minutes before cutting into bite-sized pieces.
Step 8: While chicken bakes, melt 1 tbsp butter in a large saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Step 9: Stir in heavy cream and bring to a gentle simmer. Cook for about 5 minutes, stirring often, until the cream reduces by about one-third.
Step 10: Lower heat to low and gradually whisk in Parmesan cheese until smooth. Season with nutmeg, sea salt, and black pepper to taste. Thin sauce with more cream if desired.
Step 11: In a large bowl, toss the spaghetti squash noodles with the Alfredo sauce, adjusting salt and pepper as needed.
Step 12: Add the cut chicken pieces and toss gently to combine.
Step 13: Garnish with fresh chopped parsley before serving.

Tips & Variations

For a vegetarian version, omit the chicken and add sautéed mushrooms or steamed broccoli instead.
To enhance the flavor, roast the garlic before adding it to the sauce for a sweeter, milder taste.
If you prefer a thinner sauce, gradually add more heavy cream until it reaches your desired consistency.
Make sure not to overcook the chicken to keep it tender and juicy.

Storage

Store leftover Spaghetti Squash Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy sauce texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can roast and shred the spaghetti squash in advance and refrigerate it for up to 2 days before assembling the dish.

Is there a dairy-free alternative for the Alfredo sauce?

You can substitute heavy cream with full-fat coconut milk and use a dairy-free Parmesan substitute or nutritional yeast, though the flavor will vary slightly from the traditional sauce.

Spaghetti Squash Alfredo with Baked Chicken Recipe

Print Recipe

★★★★★

4.6 from 275 reviews

A delicious and healthy twist on traditional Alfredo pasta using roasted spaghetti squash instead of noodles, topped with tender baked chicken breast and a creamy homemade Alfredo sauce infused with garlic and Parmesan cheese.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American
Diet: Low Carb

Ingredients

Scale

Spaghetti Squash

1 medium Spaghetti squash (~4 to 6 pounds)
Sea salt (to taste)
2 tbsp Fresh parsley (chopped)

Chicken

1 1/2 lb Boneless skinless chicken breasts
2 tsp Unsalted butter (for brushing)
2 tsp Italian seasoning
1 tsp Garlic powder
1/2 tbsp Sea salt
1/4 tsp Black pepper
1/4 tsp Paprika

Alfredo Sauce

1 tbsp Unsalted butter
6 cloves Garlic (minced)
1 1/2 cups Heavy cream
1/2 cup Grated parmesan cheese
1/4 tsp Sea salt (to taste)
1/4 tsp Black pepper (optional, to taste)
1/4 tsp Nutmeg (optional, to taste)

Instructions

Prepare the Spaghetti Squash: Preheat the oven to 425°F (218°C) and line a baking sheet with foil or parchment paper. Pierce the spaghetti squash all over with a sharp paring knife. Place it on the baking sheet and roast for 30-45 minutes, flipping halfway through, until a knife inserted into the squash goes in with just a little resistance. Remove from oven and let cool.
Cook the Chicken: Increase the oven temperature to 450°F (232°C). Place chicken breasts in a baking dish without overcrowding. Brush both sides with melted butter and season with Italian seasoning, garlic powder, sea salt, paprika, and black pepper. Bake for 18-22 minutes until internal temperature reaches 160-165°F (71-74°C). Remove and cover with foil, resting for 5 minutes, then cut into bite-sized pieces.
Prepare the Spaghetti Squash Noodles: Once cool, cut the squash in half, discard seeds, and use a fork to scrape out the strands. Season with salt to taste.
Make the Alfredo Sauce: In a saucepan over medium heat, melt butter. Add minced garlic and sauté about 1 minute until fragrant. Add heavy cream, gently simmer for 5 minutes stirring frequently until reduced by about one third. Reduce heat to low and gradually whisk in parmesan cheese until smooth. Season with nutmeg, sea salt, and black pepper. Thin with additional cream if sauce is too thick.
Assemble the Dish: In a large bowl, combine spaghetti squash noodles with Alfredo sauce, tossing to coat evenly. Add chicken pieces and toss gently again. Garnish with fresh chopped parsley before serving.

Notes

Make sure not to overbake the chicken to keep it juicy; it will continue to cook while resting.
You can adjust the thickness of the Alfredo sauce by adding more or less cream according to preference.
Spinach or mushrooms can be added to the Alfredo sauce for extra veggies.
For a lower calorie version, substitute heavy cream with half-and-half, but the sauce will be less rich.
Use freshly grated Parmesan for best flavor and texture.
Leftover spaghetti squash Alfredo can be stored in the refrigerator for up to 3 days.

Keywords: Spaghetti Squash Alfredo, low carb pasta, healthy Alfredo sauce, baked chicken breast, gluten free pasta alternative