Spaghetti Squash Chicken Alfredo
A delightful low-carb alternative to traditional pasta made with roasted spaghetti squash, tender chicken, and creamy Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low-Carb
Ingredients
- 1 medium spaghetti squash
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
- Roast the spaghetti squash in the preheated oven for about 30-40 minutes until tender.
- Cook the chicken in a skillet over medium heat with remaining olive oil. Add garlic and sauté for about a minute. Cook chicken breasts for 6-7 minutes on each side until fully cooked. Remove and slice.
- Make the Alfredo sauce by pouring heavy cream into the same skillet and bringing to a simmer. Stir in Parmesan cheese until melted and smooth.
- Combine the spaghetti squash strands with the Alfredo sauce, mix thoroughly, and top with sliced chicken and chopped parsley before serving.
Notes
Check for doneness of squash before removing from the oven. Use a meat thermometer for chicken to ensure it reaches 165°F (74°C).