Whether you’re trying to go low-carb or simply love cooking spaghetti squash, this chicken Alfredo spaghetti squash recipe is a worthwhile weeknight chicken dinner you should add to your rotation. We love stuffing spaghetti squash with countless fillings, but when we’re craving pasta, this is our go-to recipe. Spaghetti squash is stuffed with chicken breasts and creamy homemade Alfredo sauce before being topped with shredded mozzarella, and baked until bubbly, melty, and golden. The result is a hearty dinner that might be low-carb, but doesn’t sacrifice on any of the flavor.
While we love this recipe as-is, feel free to get creative with it. If you’re more of a chicken thighs fan, use them instead, but be sure to adjust the cook time. Follow our Alfredo recipe here for a quick and easy version, or use our homemade Alfredo sauce recipe if you’re looking for our best-ever version.
Have you tried this yet? Let us know what you think in the comments below!
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
Directions
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.
