Chicken Alfredo Spaghetti Squash
Enjoy a creamy, low-carb twist on classic Chicken Alfredo using spaghetti squash instead of pasta! This dish is rich, comforting, and packed with flavor while staying keto-friendly.
Equipment
- Baking Sheet
- Skillet
- Knife
Ingredients
Spaghetti Squash
- 2 medium-sized spaghetti squash
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
Alfredo Sauce
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1/2 tsp black pepper
- 1/2 tsp salt
Garnish
- Fresh parsley (chopped) Optional garnish
Instructions
- Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast for 40-50 minutes until the flesh is tender. Once done, let it cool slightly and use a fork to scrape out the strands.
- While squash is roasting, heat olive oil in a skillet over medium heat.
- Season chicken breasts with Italian seasoning, garlic powder, salt, and black pepper. Cook for about 6-7 minutes per side until fully cooked. Remove from heat and slice into strips.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a simmer. Slowly stir in Parmesan cheese until sauce thickens.
- Add the cooked spaghetti squash strands to the sauce and toss until coated.
- Fold in the cooked chicken and mix well. Adjust seasoning if necessary.
- Garnish with fresh parsley and serve warm. Enjoy!
Notes
For extra flavor, add red pepper flakes or swap chicken for shrimp. Store leftovers in an airtight container in the fridge for up to 3 days.