Description
Indulge in a guilt-free twist on a classic favorite with this Chicken Alfredo Spaghetti Squash Recipe. This dish features tender, roasted spaghetti squash as a low-carb alternative to traditional pasta, topped with a rich and creamy garlic Alfredo sauce and juicy chicken. Perfect for busy weeknights or impressing guests, it’s quick to prepare and bursting with flavor. The savory combination of garlic, Parmesan, and cream cheese creates an indulgent sauce that makes every bite satisfying. Customize it with your favorite proteins or vegetables for added variety. Enjoy this delicious meal that combines comfort food with nutrition!
Ingredients
Scale
- 2 medium spaghetti squash
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 oz cream cheese
- 1 cup grated Parmesan cheese
- 1 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle with olive oil and season.
- Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
- Meanwhile, heat olive oil in a skillet over medium heat. Season chicken breasts and cook for 6–7 minutes per side until done. Let rest before slicing.
- In the same skillet, melt butter over medium heat, then add minced garlic. Stir in cream cheese until melted; whisk in Parmesan and almond milk until smooth.
- Scrape squash strands into a bowl, mix in sliced chicken and Alfredo sauce until well combined.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 43g
- Cholesterol: 120mg