Chicken Alfredo Spaghetti Squash (Printer-Friendly Version)

Tender chicken and creamy sauce mingle in roasted spaghetti squash for a flavorful, comforting dinner.

# Required Ingredients:

→ Spaghetti squash

01 - 1 medium spaghetti squash, halved lengthwise, seeds removed
02 - 1 tablespoon extra-virgin olive oil (for squash)
03 - Kosher salt, to taste
04 - Freshly ground black pepper, to taste

→ Chicken

05 - 2 boneless, skinless chicken breasts
06 - 2 tablespoons extra-virgin olive oil (for cooking chicken)
07 - Kosher salt, to season chicken
08 - Freshly ground black pepper, to season chicken

→ Alfredo sauce

09 - 1 tablespoon extra-virgin olive oil (for sauce)
10 - 3 cloves garlic, finely chopped
11 - 355 ml whole milk
12 - 180 ml low-sodium chicken broth
13 - 240 ml heavy cream
14 - 75 g finely grated Parmesan cheese
15 - Pinch of crushed red pepper flakes
16 - Kosher salt, to taste
17 - Freshly ground black pepper, to taste

→ Topping

18 - 100 g shredded mozzarella cheese
19 - Chopped fresh parsley, for garnish

# Step-by-Step Instructions:

01 - Preheat oven to 200°C. Drizzle the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil, then season with salt and black pepper. Place the halves cut side down on a baking sheet and roast until tender, approximately 30 to 35 minutes. Allow to cool slightly before scraping out the strands with a fork into a large bowl. Reserve the hollowed squash shells. Keep oven on.
02 - Season chicken breasts evenly with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer chicken to a cutting board, let rest for 5 minutes, then cut into bite-sized pieces.
03 - In the same skillet, heat remaining 1 tablespoon of olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Pour in the whole milk and chicken broth and bring to a simmer. Stir in heavy cream, Parmesan cheese, and crushed red pepper flakes. Season with salt and black pepper. Continue simmering, stirring occasionally, until the sauce thickens, approximately 15 minutes.
04 - Add the cooked chicken and Alfredo sauce to the bowl containing the spaghetti squash strands. Toss gently to combine.
05 - Divide the chicken and squash mixture evenly among the reserved spaghetti squash halves. Top each with shredded mozzarella cheese. Bake in the preheated oven until heated through and the cheese is melted and golden, about 15 minutes.
06 - Arrange the baked squash halves on a serving platter and garnish with chopped fresh parsley before serving.

# Handy Cooking Tips:

01 - For a richer flavor, substitute chicken breasts with thighs but increase cooking time accordingly.
02 - Use homemade Alfredo sauce for enhanced creaminess and depth of flavor.

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