This Chicken Alfredo Spaghetti Squash recipe is the perfect low-carb rendition to the traditional Chicken Alfredo dish! It is every bit as delicious as the original, but lower in calories, fat, sodium and carbs.
I guarantee your family won’t even miss the pasta with this meal.
COMFORT FOOD FOR THE SOUL
Some days you just need comfort in the form of food. There’s something about a warm bowl of creamy pasta that simply soothes the tired, tattered soul. But if you’re like me and always striving to eat healthier or curb your wild foodie side, then you need comforting, healthy alternatives like this Chicken Alfredo Spaghetti Squash.
This dish brings all the comforts and deliciousness of the traditional Chicken Alfredo recipe, but without all the guilt! You know, that post-meal guilt that doesn’t arise until you come up for air after inhaling?! Not here! Not with this recipe! Spaghetti squash is the perfect alternative to pasta to not only get your kids to eat their vegetables, but also provide a healthy meal for your family while still being a rockstar in the kitchen!
INGREDIENTS NEEDED FOR CHICKEN ALFREDO SPAGHETTI SQUASH
Full recipe with directions can be found via the printable recipe card below. Simply scroll down! 🙂
- Spaghetti squash – 1 large squash or 2 small
- Olive oil
- Light or regular, unsalted butter
- Cooked chicken breast
- Cheeses: cream cheese, parmesan cheese, and mozzarella cheese
- Cornstarch (or sub with flour, arrow root or sauce thickener of choice)
- Chicken stock – unsalted
- Baby spinach
- Plain greek yogurt
- Cooked, crumbled bacon (turkey or pork, optional)
- Seasonings: salt, pepper, basil, oregano, and parsley
- Minced garlic
COOKING TIPS AND SWAPS
- CHICKEN: chicken breast is used in this recipe, but you’re more than welcome to use whatever cooked chicken or meat that you have on hand. Delicious swaps: cooked ground chicken/turkey/beef, cooked shrimp, or you can go meatless & stick with the alfredo sauce.
- SPAGHETTI SQUASH: a great low-carb swap for pasta, but you can easily make the chicken and sauce and serve it with your favorite pasta or cauliflower rice! For pasta, I recommend traditional fettuccine or angel hair.
- CHICKEN STOCK: whether you use stock or broth, aim for low-sodium or unsalted so that you can control the amount of sodium in the dish. Whichever you do use, season with salt to taste.
- PARMESAN CHEESE: for maximum flavor and sauce creaminess, I do recommend using freshly grated parmesan cheese.
- BABY SPINACH: not a fan of spinach? Swap it out for sautéed mushrooms or steamed broccoli.
Broccoli: steam prior to adding or if using frozen, allow to thaw before adding to sauce to warm.
Mushrooms: I recommend sautéing them with olive oil over medium-high to high heat before adding to the sauce.
MORE LOW CARB RECIPES TO TRY
- Creamy Buffalo Chicken Spaghetti Squash
- Pesto Spinach Cauliflower Alfredo Zoodles with Scallops
- Lemon Garlic Butter Scallops with Cauliflower Risotto
- Honey Teriyaki Salmon with Cauliflower Rice
- Grilled Chicken Cauliflower Alfredo with Zucchini Noodles
Chicken Alfredo Spaghetti Squash
- 1 medium spaghetti squash, (approximately 4-5 pounds)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
- 1/2 tablespoon minced garlic, (2-3 cloves)
- 1 cup low-sodium chicken stock
- 1/4 cup cream cheese, (softened at room temperature)
- 1/2 cup parmesan cheese, (freshly grated)
- 1 cup plain greek yogurt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- salt and pepper, (to taste)
- 2 cups baby spinach, (roughly chopped)
- 8 ounces cooked chicken breast, (cubed or shredded)
- 1 cup mozzarella cheese, (freshly grated)
- 2 tablespoons crumbled cooked bacon
To Cook Spaghetti Squash:
- Preheat oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds using a large fork or spoon. Discard seeds.
- Brush entire inside of each half with olive oil and place flesh side down onto a baking sheet or dish. Bake for 45-55 minutes or until the squash is fork tender.Time will be dependent on the size of your spaghetti squash. I recommend checking at 40 minutes. The shell should be soft when squeezed lightly.
- Remove from oven and allow to cool until safe to touch - 10-15 minutes. Flip each squash over on the baking sheet/dish.Lower oven temperature to 350 degrees F.
- While the squash is cooling, place a large skillet over medium heat. Add butter and allow to melt. Add garlic and cook for 30 seconds, or until fragrant.
- Pour in chicken stock and cornstarch mix. Whisk until smooth. Allow it to come to a boil, reduce heat to low and simmer.
- Add in cream cheese and stir until melted. Add parmesan cheese and stir until sauce is smooth. Add in basil, oregano, and parsley. Stir well.
- Stir in the Greek yogurt and continuing stirring until the sauce is smooth and creamy.Season with salt and pepper, to taste.
- Add cooked chicken breast to sauce to warm. Stir in spinach and cook until wilted.
- Using a fork, shred the squash into long spaghetti-like strands, pulling it away from the shell a bit.
- Evenly distribute the chicken and sauce between the two halves. Top each with 1/2 cup of mozzarella cheese, sprinkle with bacon, and bake for 5-10 minutes, or until the cheese has melted and started to brown.If you're a fan of those brown bubbles of burnt cheese, turn the broil on high for 1-2 minutes. Keep an eye on it to prevent it from getting too burnt! Will brown quickly!
- Remove from oven, garnish with extra parsley and enjoy!