Chicken Alfredo Spaghetti Squash
Enjoy a healthy twist on pasta with this Chicken Alfredo Spaghetti Squash Recipe. Creamy and flavorful, it’s perfect for meal prep! Try it today!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium spaghetti squash
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 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)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Halve the spaghetti squashes lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Roast until tender.
- In a skillet, heat olive oil over medium heat. Season chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook until they reach an internal temperature of 165°F; slice into bite-sized pieces.
- For the Alfredo sauce, melt butter in another pan and sauté minced garlic until fragrant. Stir in cream cheese until smooth; gradually whisk in almond milk and add Parmesan cheese until creamy.
- Combine roasted spaghetti squash strands with sliced chicken and Alfredo sauce in a bowl.
- Serve warm and garnish with freshly chopped parsley or basil.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg