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Chicken Alfredo Spaghetti Squash is a savory, cheesy blend of juicy chicken, creamy alfredo, and roasted squash in place of traditional spaghetti. Perfect for those chilly fall evenings, it’s the healthy comfort food you didn’t know you needed.
Looking for more hearty, autumn dinners? Check out these Loaded Butternut Squash Boats or the Blackened Chicken Fettuccine Alfredo!
what is spaghetti squash?
Spaghetti squash is a seasonal fruit (not veggie) that is full of nutrients and fiber. If you love pasta but have been trying to cut back on carbs/do keto, spaghetti squash is the answer! When baked, the flesh of the squash falls into strands that resemble spaghetti.
I was initially introduced to spaghetti squash when Googling Whole 30 recipes a few years ago. It’s not a precise match, but spaghetti squash certainly looks the part and if seasoned well, the taste is comparable.
I promise you won’t miss the pasta. Get ready for a delicious meal!
how to cook chicken alfredo spaghetti squash
The first thing we do is roast the squash. Preheat the oven to 425 degrees. Then cut the spaghetti squash in half and remove all the seeds. Next place it on a baking sheet face up.
Now drizzle the squash with olive oil, salt, pepper, and place one garlic clove inside each half. Turn it over on the baking sheet so that the squash is cut-side down. We want the squash positioned this way so that moisture doesn’t collect inside the squash.
Let it bake for 45 minutes.
preparing chicken alfredo spaghetti squash
While the squash is baking, let’s prepare the chicken alfredo. First cut chicken breasts into cubes. Season with salt, pepper, onion powder, and a pinch of red pepper. Next, heat a large skillet with butter and a drizzle of olive oil.
Then add the chicken cubes and mushrooms to the skillet. Cook until the chicken has browned on both sides. Remove the chicken and mushrooms from the skillet and set them aside.
Now add chopped garlic and thyme to the skillet and cook over medium-low heat until fragrant. This should take about 3 minutes. (If the pan needs more oil, now is a good time to add additional butter and olive oil.)
Then add flour and mix it together until a loose paste forms. This should take about 2-3 minutes. Then add heavy cream and parmesan. Whisk together constantly.
Once the sauce thickens, slowly add chicken broth, continuing to whisk constantly. (If the sauce breaks a part for a few seconds, keep whisking and it will come back together.)
The 45 minutes should be up by now so remove the spaghetti squash from the oven. Use a fork to flake up the spaghetti squash strands. Mash the roasted garlic into the squash.
Now here comes the fun part! Pour Alfredo sauce into each half of the spaghetti squash then place the chicken and mushrooms on top of the sauce, as well as additional fresh thyme.
Then sprinkle with mozzarella cheese and place in the oven for 10 minutes. Finally, broil on the top rack of the oven for about 2-3 minutes but watch closely so as not to burn. Enjoy!
more Recipes You’ll Love!
- Slow Cooker Chicken Spaghetti
- Rosemary Apple Cider Chicken
- White Wine Herb Roasted Chicken
- Healthy Orange Sesame Chicken
- Lemon Butter Spaghetti Squash
- Cheesy Bacon Cauliflower Soup
- Deep Dish Summer Squash Recipe
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Chicken Alfredo Spaghetti Squash
Equipment
- Sheet Pan
Ingredients
Squash
- 2 Spaghetti Squash
- Olive Oil
- Salt and Pepper
- 4 cloves Garlic
Chicken Alfredo
- 2 Chicken Breasts, (sliced)
- Salt and Pepper, (to taste)
- 1 tsp Onion Powder
- pinch Red Pepper
- 1 cup Mushrooms, sliced
- 4 tbsps Butter
- 1 tbsp Olive Oil
- 4 cloves Garlic, (chopped)
- 3 sprigs Fresh Thyme, stems removed
- 4 tbsps Flour
- 1 1/2 cups Heavy Cream
- 1 cup Chicken Broth
- 1 1/2 cups Parmesan
- 1/2 cup Mozzarella
Instructions
- Preheat oven to 425 degrees.
- Cut spaghetti squash in half and scoop out the seeds. Place on a baking sheet face up. Drizzle with olive oil, salt, pepper, and place one garlic clove inside each half. Turn over on baking sheet so that the squash is cut side down. Bake for 45 minutes.
- While squash is baking, cut chicken breasts into cubes. Season with salt, pepper, onion powder, and a pinch of red pepper.
- Heat a large skillet with butter and a drizzle of olive oil. Add chicken cubes and mushrooms to the skillet. Cook until chicken has browned on both sides. Remove chicken and mushrooms from skillet and set aside.
- Add chopped garlic and thyme to the skillet and cook over medium-low heat until fragrant, about 3 minutes. (If pan needs more oil, add additional butter and olive oil) Add flour and mix together until a loose paste forms, about 2-3 minutes. Then add heavy cream and parmesan. Whisk together constantly until the sauce thickens.
- Once sauce thickens, slowly add chicken broth, whisking constantly. (If sauce breaks apart for a few seconds, keep whisking, it will come back together.) Fold chicken and mushrooms into the sauce.
- Remove spaghetti squash from the oven and use a fork to flake up the spaghetti squash strands. Mash the roasted garlic into the squash.
- Pour Alfredo sauce into each half of the spaghetti squash, be sure to fill each to the top. (there may be a little leftover)
- Sprinkle with mozzarella cheese and place in the oven for 10 minutes. Then broil on the top rack of the oven for about 2-3 minutes (watch closely so as not to burn).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Loved by my entire family. Thank you.
You’re so welcome, thank you!
Really good. Thank you.
Thank you!