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This Chicken Alfredo Spaghetti Squash is creamy, low-carb, and packed with protein. It’s about to become your new favorite dinner!
Both Ella and I love this satisfying and cozy recipe! It has all the rich flavor of classic Fettuccine Alfredo but with a healthier twist. The spaghetti squash is so good, you won’t even miss the pasta, I promise! It’s perfect for a weeknight dinner, and I’m so excited for you to try it!
For more delicious Alfredo recipes, check out our chicken Alfredo linguine, cottage cheese Alfredo, and creamy mushroom Alfredo sauce next!
Table of Contents
Why You Will Love Chicken Alfredo With Spaghetti Squash
- Healthy: This is a lighter take on a classic! We made a delicious lightened-up Alfredo sauce and used spaghetti squash instead of traditional pasta, which you won’t even miss!
- Low-Carb: This recipe is a satisfying low-carb lunch or dinner!
- High-Protein: The addition of chicken makes this recipe protein-packed!
- Creamy: The rich and creamy Alfredo sauce ties it all together.
Ingredients Needed
- Spaghetti Squash: You’ll need one medium spaghetti squash for this recipe. Cut the spaghetti squash in half, scoop out the seeds, rub with olive oil, and season with salt and pepper before baking.
- Alfredo Sauce: Make the homemade lightened-up Alfredo sauce with olive oil, shallots, garlic, milk, reduced-fat cream cheese, dried oregano, dried parsley, dried basil, salt, pepper, Parmesan cheese, and a cornstarch slurry.
- Chicken: Use fully cooked shredded chicken, such as rotisserie chicken, for convenience.
This is an overview. Find the full measurements in the recipe card below.
Substitutions & Variations
- Chicken to Use: You can use any fully cooked, shredded chicken for this recipe. Some great options are shredded rotisserie chicken or slow cooker shredded chicken!
- Milk Options: To keep the Alfredo sauce lighter, use fat-free, 1%, or 2% milk. For added creaminess, use whole milk instead.
- Olive Oil Swap: You can replace the olive oil in the Alfredo sauce with 2 teaspoons of butter or light butter if preferred.
- Air Fry the Spaghetti Squash: For a quicker way to cook the spaghetti squash, you can air fry it instead of baking it in the oven. Use our air fryer spaghetti squash recipe!
How To Make Chicken Alfredo Spaghetti Squash
Step 1: Cut the ends off the spaghetti squash. Place it upright on a cutting board to create a steady base, then carefully slice it in half lengthwise. From there, scoop out the seeds.
Step 2: Rub the insides of the spaghetti squash halves with olive oil and season evenly with salt and pepper. Place it cut-side down on a parchment-lined baking sheet and bake at 400°F for about 40-50 minutes, or until tender.
Step 3: Remove the spaghetti squash from the oven and let it cool slightly. Use a fork to scrape the squash into strands and transfer them to a bowl.
Step 4: While the squash bakes, make the Alfredo sauce. Heat the olive oil in a large skillet over medium-low heat. Sauté the shallot and garlic.
Step 5: Reduce the heat to low, then add the milk and cream cheese. Whisk until the cream cheese is fully melted and smooth. Stir in the oregano, parsley, basil, salt, and pepper.
Step 6: In a small bowl, whisk the cornstarch with one tablespoon of cold water. Slowly stir the slurry into the sauce and cook until thickened.
Step 7: Stir in the grated Parmesan cheese, shredded rotisserie chicken, and spaghetti squash strands. Gently toss until everything is coated in the sauce.
Step 8: Spoon the mixture back into the squash shells or serve it in a bowl. Serve warm and enjoy!
Serving Suggestions
This chicken Alfredo spaghetti squash recipe is hearty and comforting on its own! For something fresh and crisp, serve it with air fryer frozen broccoli, a side Caesar salad made with our healthy Caesar salad dressing, an Italian chopped salad, or a classic Caprese salad. Or, serve it with roasted tomato soup!
Shawna’s Expert Tips
- Spaghetti Squash Strands: Once cooked, gently pull the squash into strands with a fork. To prevent it from becoming mushy, avoid over-scraping.
- Season the Squash Before Roasting: Adding a little olive oil, salt, and pepper on the inside before baking makes the spaghetti squash extra flavorful.
- Incorporate the Sauce: Make sure to whisk until the cream cheese is completely incorporated into the sauce. The sauce should be smooth, not lumpy.
- Medium-Low Heat: Cook the Alfredo sauce over medium-low heat to prevent it from curdling or separating.
- Let the Sauce Thicken: Once the sauce has thickened, stir in the Parmesan cheese and cooked chicken. It keeps everything creamy and evenly coated.
Storage Instructions
You can store leftovers of this chicken Alfredo spaghetti squash in an airtight container in the refrigerator for 1-2 days. I don’t recommend freezing leftovers, as it can make the sauce watery and change the texture of the spaghetti squash.
Frequently Asked Questions
Can I Use Jarred Alfredo Sauce?
Yes! While our homemade Alfredo sauce is lighter and fresher, jarred Alfredo works well if you’re short on time. You can also try our cottage cheese Alfredo sauce or even our up-leveled jarred creamy mushroom Alfredo.
More Spaghetti Squash Recipes!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
CHICKEN ALFREDO SPAGHETTI SQUASH
Ingredients
For the Spaghetti Squash:
- 1 medium spaghetti squash
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the Chicken Alfredo Sauce:
- 2 teaspoons olive oil
- 2 tablespoons finely chopped shallot, about 1/2 medium shallot
- 2-3 garlic cloves, crushed
- 1 ½ cups 1% milk
- 1/4 cup reduced-fat cream cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 cups shredded rotisserie chicken, about 8-10 ounces
- 1/2 cup grated Parmesan cheese
- 1 tablespoon cornstarch
Instructions
- Cut the ends off the spaghetti squash. Place it upright on a cutting board to create a steady base, then carefully slice it in half lengthwise. From there, scoop out the seeds.
- Rub the insides of the spaghetti squash halves with olive oil and season evenly with salt and pepper. Place it cut-side down on a parchment-lined baking sheet and bake at 400°F for about 40-50 minutes, or until tender.
- Remove the spaghetti squash from the oven and let it cool slightly. Use a fork to scrape the squash into strands and transfer them to a bowl. Set the empty squash shells aside.
- While the squash bakes, make the Alfredo sauce. Heat the olive oil in a large skillet over medium-low heat. Sauté the shallot and garlic until softened and fragrant.
- Reduce the heat to low, then add the milk and cream cheese. Whisk until the cream cheese is fully melted and smooth. Stir in the oregano, parsley, basil, salt, and pepper.
- In a small bowl, whisk the cornstarch with one tablespoon of cold water. Slowly stir the slurry into the sauce and cook until thickened.
- Once the sauce has thickened, stir in the grated Parmesan cheese, shredded rotisserie chicken, and spaghetti squash strands. Gently toss until everything is coated in the sauce.
- Spoon the mixture back into the squash shells or serve it in a bowl. Serve warm and enjoy!
Video
Notes
- Chicken to Use: You can use any fully cooked, shredded chicken for this recipe. Some great options are shredded rotisserie chicken or slow cooker shredded chicken!
- Milk Options: To keep the Alfredo sauce lighter, use fat-free, 1%, or 2% milk. For added creaminess, use whole milk instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We are absolutely loving this Chicken Alfredo Spaghetti Squash! Creamy, cheesy, and protein-packed, it’s a lighter twist on a classic comfort favorite that has quickly become a new family favorite.