Description
Indulge in a lighter, healthier take on classic comfort food with this Fresh Spaghetti Squash Chicken Alfredo. Packed with nutritious ingredients, this dish combines tender spaghetti squash with a rich homemade alfredo sauce and juicy chicken breast, creating a satisfying meal that’s both delicious and low in carbs. Perfect for family dinners or entertaining guests, this recipe is versatile and customizable to suit your taste preferences.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 pounds)
- 1 pound boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Olive oil (for drizzling)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper and roast for 30-40 minutes until tender.
- While the squash is roasting, season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest before slicing.
- In the same skillet, melt butter over medium heat. Sauté minced garlic until fragrant (about 1 minute), then add heavy cream and stir until it begins to simmer.
- Gradually whisk in grated Parmesan cheese until melted and smooth. Adjust seasoning as needed.
- Once the spaghetti squash is done roasting, scrape out strands into a bowl. Add sliced chicken on top and pour alfredo sauce over everything; toss gently to combine.
- Serve hot, garnished with extra Parmesan cheese and freshly chopped parsley.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 485
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg