Spaghetti Squash Alfredo with Baked Chicken Recipe
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.
- 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
