Chicken Alfredo Spaghetti Squash

This chicken Alfredo spaghetti squash recipe is a simple low-carb and wholesomely satisfying dinner that's perfect for any weeknight.

Yield

Time

1 hour 35 minutes

Rating

—

Ingredients

1 medium spaghetti squash, halved lengthwise, seeds removed

4 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

2 boneless, skinless chicken breasts

3 cloves garlic, finely chopped

1 1/2 c. whole milk

3/4 c. low-sodium chicken broth

1 c. heavy cream

3/4 c. finely grated Parmesan

Pinch of crushed red pepper flakes

1 c. shredded mozzarella

Chopped fresh parsley, for serving

Instructions

Step 1

Preheat oven to 400°. Drizzle cut sides of squash with 1 tablespoon oil; season with salt and black pepper. Arrange halves cut side down on a large baking sheet.

Step 2

Roast squash until tender, 30 to 35 minutes. Let cool slightly. Using a fork, scrape squash strands into a large bowl. Reserve boat halves. Keep oven on.

Step 3

Season chicken all over with salt and black pepper. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized pieces.

Step 4

In same skillet over medium heat, heat remaining 1 tablespoon oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add milk and broth and bring to a simmer. Stir in cream, Parmesan, and red pepper; season with salt and black pepper. Return to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.

Step 5

To bowl with spaghetti squash, add chicken and sauce and toss to combine. Divide chicken mixture between reserved squash halves. Top with mozzarella.

Step 6

Bake squash boats until warmed through and cheese is melty, about 15 minutes.

Step 7

Arrange squash halves on a platter. Top with parsley.