Chicken Alfredo Spaghetti Squash
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Chicken Alfredo Spaghetti Squash with Broccoli is a satisfying and healthy meal that the whole family will love.
Creamy alfredo sauce, mixed with tender chicken, steamed broccoli, and tender spaghetti squash topped melted mozzarella come together in a mouthwatering, low-carb twist on a classic favorite.
This healthy chicken alfredo recipe is the ultimate low carb comfort food that will easily become your favorite meal any night of the week, and you won’t even miss the pasta!
Looking for a creamy and delicious pasta dish? Check out my Chicken Alfredo Stuffed Manicotti, Chicken Tetrazzini, and Greek Yogurt-Herb Pasta recipes too!
What you’ll need
- Medium spaghetti squash
- Olive oil
- Kosher salt and black pepper
- Unsalted butter
- Minced garlic
- Heavy cream
- Parmesan cheese
- Cooked chicken cut into bite size pieces – this can be rotisserie chicken, freshly cooked boneless-skinless chicken breasts, or leftover chicken
- Fresh broccoli florets lightly steamed
- Mozzarella cheese
- Cutting Board & Chefs Knife
- Large skillet & Rimmed Baking Sheet
Be sure to check out the detailed printable recipe card below
What is spaghetti squash?
Spaghetti squash is a type of winter squash known for its mild, slightly sweet flavor and stringy texture, which resembles spaghetti when cooked.
Check out these Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about the different types of squash!
How to make Spaghetti Squash Alfredo with Chicken and Broccoli
Spaghetti Squash
Preheat oven to 400° F. and line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise with a sharp chef’s knife on a flat surface. Remove and discard the seeds and pulp from the middle of the squash.
Place halves of squash cut side down on the prepared baking sheet and brush the inside with olive oil and sprinkle with salt and pepper.
Flip the squash halves over and make small slashes on the outside skin.
Roast in preheated oven until fork tender, about 40 to 50 minutes depending on size of squash.
Homemade Alfredo Sauce
While the squash is roasting, preheat a skillet with butter over medium heat until it melts. Stir in the minced garlic and cook for one minute.
Slowly whisk in the heavy cream and parmesan cheese. Continue whisking until the cheese is melted.
Stir in the chicken and broccoli.
Assemble
When the squash in finished roasting, use a fork to scrape the inside of the squash to create spaghetti-like strands.
Add the spaghetti squash strands to the skillet and toss to completely coat with the creamy cheese sauce.
Divide the spaghetti squash chicken alfredo mixture evenly between the two squash halves.
Top with grated mozzarella cheese and return to the oven for 5 to 10 minutes, or until the cheese is melted and slightly browned.
If the cheese is not browning to you liking, place under the broiler for 2 to 3 minutes.
Serve your chicken alfredo spaghetti squash boats cut in half, or scoop out the filling and serve in a bowl (shown in the first image).
Recipe Tips
- Make sure the squash is fork tender before removing from the oven. You want the strands to separate easily from the shell.
- When scraping the strands out of the shell be careful not to tear the outer skin. You do not need to remove every strand, they will come out on their own when served.
- To make this dish vegan: Omit the chicken and create a vegan alfredo sauce by using vegan butter, coconut milk (shake before opening) or almond milk, and top with vegan mozzarella shreds.
- To steam the broccoli: place florets in a microwave-safe bowl with one tablespoon of water. Cover with plastic wrap and heat in the microwave on HIGH for 2 minutes. Drain before adding to the alfredo sauce.
Recipe Modifications
You can enhance this dish with ingredients like:
- sautéed mushrooms
- sun-dried tomatoes
- substitute fresh spinach for the broccoli
- a sprinkle of fresh herbs like basil or thyme, Italian seasoning or chopped Italian parsley.
- crushed red pepper flakes for a bit of heat
Serving Suggestions
- tossed dinner salad
- garlic bread
- a crisp white wine like Chardonnay or Sauvignon Blanc
Need wine?
Cellars Wine Club offers a variety of wine subscriptions to suit your tastes and budget, allowing you to enjoy wines of all varieties from all around the world.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3-5 days, and reheat in the microwave or oven when ready to enjoy.
Meal Prep
Prepare the spaghetti squash and alfredo sauce as shown in the directions. Store them separately in airtight containers in the refrigerator for up to 2 days.
When ready to serve, divide the chicken alfredo mixture between the squash shells, top with cheese ,and bake until cheese is melted and filling is heated through.
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Enjoy!!
Chicken Alfredo Spaghetti Squash
Equipment
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Kosher salt and black pepper
Alfredo Sauce
- 0.5 cup unsalted butter 1 stick
- 3 cloves fresh garlic minced – use more or less based on your own tastes
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- .25 teapsoon black pepper
- 2 cups chicken breast cut into bite size pieces – 2 breasts
- 2 cups broccoli florets lightly steamed
- 1 cup shredded mozzarella
Instructions
Spaghetti Squash
- Preheat oven to 400° F. and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise with a sharp chef’s knife on a flat surface. Remove and discard the seeds and pulp from the middle of the squash.
- Place halves of squash cut side down on the prepared baking sheet and brush the inside with olive oil and sprinkle with salt and pepper.
- Flip the squash halves over and make small slashes on the outside skin. Roast in preheated oven until fork tender, about 40 to 50 minutes depending on size of squash.
Alfredo Sauce
- While the squash is roasting, preheat a skillet with butter over medium heat until it melts. Stir in the minced garlic and cook for one minute.
- Slowly whisk in the heavy cream and parmesan cheese. Continue whisking until the cheese is melted. Stir in the chicken and broccoli.
Assemble
- When the squash in finished roasting, use a fork to scrape the inside of the squash to create spaghetti-like strands.
- Add the spaghetti squash strands to the skillet and toss to completely coat with the creamy cheese sauce.
- Divide the spaghetti squash chicken alfredo mixture evenly between the two squash halves. Top with grated mozzarella cheese and return to the oven for 5 to 10 minutes, or until the cheese is melted and slightly browned.
- If the cheese is not browning to you liking, place under the broiler for 2 to 3 minutes.
- Serve your chicken alfredo spaghetti squash boats cut in half, or scoop out the filling and serve in a bowl.
Notes
- Make sure the squash is fork tender before removing from the oven. You want the strands to separate easily from the shell.
- When scraping the strands out of the shell be careful not to tear the outer skin. You do not need to remove every strand, they will come out on their own when served.
- To make this dish vegan: Omit the chicken and create a vegan alfredo sauce by using vegan butter, coconut milk (shake before opening) or almond milk, and top with vegan mozzarella shreds.
- To steam the broccoli: place florets in a microwave-safe bowl with one tablespoon of water. Cover with plastic wrap and heat in the microwave on HIGH for 2 minutes. Drain before adding to the alfredo sauce.
- Store leftovers in an airtight container in the refrigerator for 3-5 days, and reheat in the microwave or oven when ready to enjoy.
- See post for meal prep, recipe modifications, and step-by-step images.
