Description
Enjoy a delightful twist on classic chicken Alfredo with this Fresh Spaghetti Squash Chicken Alfredo. This low-carb dish combines the creamy richness of traditional Alfredo sauce with tender spaghetti squash, offering a nutritious and satisfying meal without the guilt. Perfect for weeknight dinners or special occasions, it’s versatile and easy to customize for your dietary preferences.
Ingredients
Scale
- 1 medium spaghetti squash (about 3–4 lbs)
- 1 lb boneless, skinless chicken breast
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
- Bake for 30-40 minutes until tender. Once cooked, use a fork to scrape out strands and set aside.
- In a skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper; cook for about 6-7 minutes per side until fully cooked. Remove from heat and slice into strips.
- In the same skillet, sauté minced garlic until fragrant, then stir in heavy cream and grated Parmesan cheese until smooth.
- Add spaghetti squash strands and sliced chicken to the skillet; toss to coat with sauce.
- Serve hot, garnished with extra Parmesan cheese or chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg