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CHICKEN ALFREDO SPAGHETTI SQUASH RECIPE

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This chicken alfredo spaghetti squash recipe offers a healthy twist on classic Alfredo. Tender spaghetti squash is topped with creamy chicken spaghetti squash sauce, perfect for keto spaghetti squash alfredo lovers. Enjoy a flavorful, low-carb spaghetti squash meal that’s both satisfying and nutritious.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 2 large chicken breasts boneless and skinless
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 4 oz cream cheese softened
  • 1 cup grated Parmesan cheese
  • 1 cup unsweetened almond milk or regular milk
  • ¼ teaspoon ground nutmeg optional
  • Fresh parsley or basil chopped for garnish

Instructions

  1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut side down on a baking sheet and roast for 40 minutes until tender.
  2. While squash roasts, season chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  3. Heat olive oil in a skillet over medium heat and cook chicken breasts for 5-7 minutes per side until cooked through. Remove and slice.
  4. In the same skillet, melt butter and sauté minced garlic until fragrant.
  5. Add cream cheese, Parmesan cheese, almond milk, and nutmeg, stirring until smooth and creamy.
  6. Use a fork to shred the spaghetti squash flesh into strands.
  7. Toss squash strands with the Alfredo sauce and sliced chicken.
  8. Garnish with fresh parsley or basil and serve warm.

Notes

  • For a richer sauce, use half-and-half or heavy cream instead of almond milk
  • Leftovers keep well refrigerated for 2-3 days

Nutrition

Find it online: https://www.amgroyal.com/chicken-alfredo-spaghetti-squash-recipe/