Bookmark
This chicken Alfredo spaghetti squash is a perfect low-carb dinner that feels indulgent without the heaviness of traditional pasta. The natural sweetness and slight nuttiness of the roasted spaghetti squash pairs beautifully with creamy homemade Alfredo sauce and tender chicken, making it a satisfying meal for any weeknight. It’s a great way to enjoy all the comforts of Alfredo without overdoing it on carbs.
I started making this during a time when I wanted to cut back on pasta but didn’t want to miss out on classic comfort food. Now it’s become a favorite for anyone in the family who loves creamy, cheesy dinners.
Ingredients
- One medium spaghetti squash, halved and seeds removed: choose a firm squash with a pale yellow skin for the best sweetness and texture
- Extra-virgin olive oil: provides a rich, fruity base for roasting and cooking
- Kosher salt and freshly ground black pepper: essential for seasoning every layer of the dish
- Two boneless skinless chicken breasts: tender and lean, perfect for soaking up the sauce make sure they are fresh and evenly sized
- Three cloves garlic, finely chopped: adds an aromatic depth, avoid bruised or sprouting garlic for best flavor
- Whole milk and heavy cream: create the silky, luscious Alfredo sauce opt for fresh dairy for creaminess
- Low-sodium chicken broth: balances creaminess with a subtle savory note
- Finely grated Parmesan cheese: brings the signature sharp, nutty flavor to the sauce choose a good quality aged Parmesan
- Pinch of crushed red pepper flakes: gives a gentle kick without overpowering the creaminess
- Shredded mozzarella: melts beautifully for a golden topping
- Chopped fresh parsley: brightens and freshens each bite
Step-by-Step Instructions
- Preheat and Prepare the Squash:
- Set your oven to 400 degrees Fahrenheit. Drizzle one tablespoon of olive oil over the cut sides of the squash, then generously season with salt and pepper. Lay the halves cut side down on a baking sheet lined for easy cleanup.
- Roast and Shred the Squash:
- Bake the squash for 30 to 35 minutes, or until it becomes tender when pierced with a fork. Allow it to cool just a bit so you can handle it safely. Using a fork, scrape out the spaghetti-like strands of the squash into a large bowl. Keep the roasted bowls to stuff later. Do not turn off the oven.
- Cook and Rest the Chicken:
- Season both sides of the chicken breasts with salt and pepper. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook, turning every so often, until golden brown and cooked through—approximately 8 minutes on each side. Transfer the chicken to a cutting board and let it rest for 5 minutes before cutting into bite-sized pieces.
- Make the Alfredo Sauce:
- Using the same skillet, add the remaining tablespoon of olive oil and warm over medium heat. Toss in the finely chopped garlic and sauté until fragrant, about one minute, careful not to brown it. Pour in the milk and chicken broth and bring to a simmer. Stir in the cream, Parmesan cheese, and crushed red pepper flakes. Season with salt and pepper and continue simmering, stirring sometimes, until the sauce thickens, around 15 minutes.
- Combine and Fill:
- To the bowl with the spaghetti squash strands, add the cubed chicken and creamy Alfredo sauce. Toss gently to coat everything evenly. Spoon the mixture back into the reserved roasted squash halves and sprinkle the tops with shredded mozzarella cheese.
- Bake to Finish:
- Place the stuffed squash halves onto a baking sheet again and bake until the cheese melts and bubbles, about 15 minutes.
- Garnish and Serve:
- Arrange the baked halves on a serving platter and sprinkle with chopped fresh parsley for a pop of color and freshness.
Bookmark
One of my favorite things about this recipe is how versatile it is. I remember making it for a family dinner and swapping chicken breasts with thighs, which added extra juiciness and flavor. The creamy sauce paired with the sweet roasted squash brought everyone back for seconds without anyone realizing the pasta was missing.
Storage Tips
Cool leftovers completely before storing in airtight containers. The stuffed squash can be refrigerated for up to four days. Reheat in the oven to keep the cheese melty or in the microwave for a quick fix, stirring loosely to redistribute the sauce.
Ingredient Substitutions
If you want to lighten the sauce, swap the heavy cream for full-fat coconut milk or Greek yogurt stirred in at the end to avoid curdling. Use chicken thighs if you prefer juicier meat but reduce cooking time slightly. For a dairy-free version, substitute with vegan Parmesan and a non-dairy cream alternative.
Serving Suggestions
This dish is hearty enough on its own but pairs beautifully with a crisp green salad dressed with lemon vinaigrette or steamed roasted vegetables to add freshness and crunch.
Cultural Context
Spaghetti squash has gained popularity as a low-carb pasta substitute in recent years, especially among people following keto or gluten-free diets. This recipe combines Italian Alfredo sauce traditions with modern health-conscious ingredients, making it a dish that honors comforts of the past while adapting to today's dietary preferences.
Pro Tips
Always let the chicken rest before slicing to keep it juicy and tender. Do not rush when roasting the squash. It needs to be soft enough to shred easily for the best texture. I learned the hard way that toasting garlic for too long turns it bitter—keep an eye and stir constantly for a perfect sauce base
Common Recipe Questions
- → Can chicken thighs be used instead of breasts?
Yes, chicken thighs work well and add extra juiciness. Adjust the cooking time slightly to ensure they are fully cooked.
- → How do you prepare the spaghetti squash for this dish?
Halve the squash lengthwise, remove seeds, drizzle with oil, season, and roast cut-side down until tender, then scrape into strands.
- → What gives the sauce its creamy texture?
The sauce combines whole milk, heavy cream, and finely grated Parmesan, slowly simmered with garlic for smooth richness.
- → Can this dish be made ahead of time?
Yes, you can prepare the squash and chicken mixture in advance, then assemble and bake when ready to serve.
- → What toppings enhance the final presentation?
Shredded mozzarella melts beautifully during baking, and fresh chopped parsley adds a bright, fresh finish.