Chicken Alfredo Spaghetti Squash
This Chicken Alfredo Spaghetti Squash recipe is low carb comfort food that is easy to make. Your family won’t even miss the pasta!
Some days, I’m too busy or too lazy to make lunch for myself and I end up eating a protein bar. Other days, lunch is my favorite meal because I am at home alone and I can cook whatever I want!
This recipe is a combination of two of my favorites: spaghetti squash and fettuccine alfredo. The recipe below is for an easy, quick alfredo sauce made in a skillet and then the cooked spaghetti squash and chicken are added before serving.
Chicken Alfredo Spaghetti Squash
Cook Time
15 mins
Total Time
15 mins
Course: Dinner, Main
Cuisine: American
Keyword: chicken alfredo spaghetti squash, spaghetti squash
Servings: 4
Calories: 299 kcal
Ingredients
2 tbsp butter
2 tsp garlic minced (2 cloves)
1 tsp sage
2 tbsp flour
1 cup chicken broth
1/2 cup half and half also known as half cream
4 oz cream cheese cubed
1/2 cup Parmesan cheese shredded
1/2 cup chicken cooked and shredded
2 1/2 cups spaghetti squash cooked
salt, pepper, and parsley, to taste
Instructions
Melt butter in a skillet over medium heat.
Add garlic and sage and cook for about one minute.
Stir in the flour and cook for about one minute, stirring constantly.
Whisk in the chicken broth and then the half and half.
Stir in the cream cheese and Parmesan cheese until smooth.
Add the cooked spaghetti squash and the cooked, shredded chicken. Cook until heated through.
Taste the chicken alfredo spaghetti squash. Then, season with salt, pepper, and parsley.
Recipe Notes
Reader Suggestions: Ria had success substituting fat-free half-n-half and low-fat cream cheese. Readers also suggest adding steamed broccoli and mushrooms.