Description
This Chicken Alfredo Spaghetti Squash Recipe is a delightful and nutritious alternative to traditional pasta dishes. Combining the tender strands of spaghetti squash with a creamy garlic Alfredo sauce and juicy chicken, this dish provides rich flavors without the extra carbs. Ideal for busy weeknights or special gatherings, it’s simple to make and sure to please everyone at the table. Enjoy the comfort of a classic Italian meal while keeping your health goals in check.
Ingredients
Scale
- 2 medium spaghetti squash
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 tablespoon butter
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup unsweetened almond milk
- ¼ teaspoon ground nutmeg (optional)
- Fresh parsley or basil, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and prepare the spaghetti squash by cutting it in half, scooping out seeds, brushing with olive oil, and seasoning with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30–40 minutes until tender.
- While roasting, heat olive oil in a skillet over medium heat and season chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook for 6–7 minutes per side or until fully cooked. Remove from heat and slice.
- In the same skillet, melt butter over medium heat and sauté minced garlic until fragrant. Stir in cream cheese until melted, then gradually whisk in almond milk until smooth. Incorporate Parmesan cheese until thickened.
- Once the squash is ready, scrape out strands into a large bowl. Combine with sliced chicken and Alfredo sauce; toss well.
- Serve warm garnished with fresh parsley or basil.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 4g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg