Chicken Spinach Spaghetti Squash Alfredo

The first time I served this to pasta-loving friends, nobody reached for seconds of the garlic bread I'd made as a backup. That's when I knew spaghetti squash wasn't just a compromise—it was actually something special on its own merits.

I made this on a Tuesday night when I was craving something indulgent but trying to be somewhat reasonable about my choices. My husband took three bites and asked if we could have it every week, which is basically the highest compliment he gives dinner.

Ingredients

• 1 large spaghetti squash: Look for one that feels heavy for its size with a firm, dull rind—shiny skin means it was picked too early and won't be as sweet
• 2 tbsp olive oil: Divide between roasting the squash and cooking the chicken
• 2 boneless skinless chicken breasts: Diced into bite sized pieces so they cook quickly and evenly
• 1 tsp Italian seasoning: If you have fresh herbs on hand, a mix of oregano and basil works beautifully here
• 2 tbsp unsalted butter: Let this come to room temperature while you prep other ingredients so it melts smoothly into the sauce
• 4 cloves garlic: Freshly minced is non-negotiable—jarred garlic has an odd aftertaste in cream sauces
• 1 cup heavy cream: Don't be tempted to use half-and-half or milk here, they'll separate and leave you with a grainy, disappointing sauce
• 1 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself—the pre-grated stuff has anti-caking agents that prevent smooth melting
• 1/4 tsp ground nutmeg: This sounds unusual but it's the secret ingredient that makes the sauce taste like it came from a restaurant
• 4 cups fresh baby spinach: This looks like a massive amount but it wilts down to practically nothing

Instructions

Get the squash roasting:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Slice that stubborn squash in half lengthwise—stab it with a sharp knife a few times and microwave for 2 minutes first if it refuses to cooperate. Scoop out the seeds and stringy bits, drizzle the cut sides with olive oil, and season generously with salt and pepper. Place them cut-side down on your prepared baking sheet and let them roast for 35–40 minutes until they're tender enough that a fork slides through easily.

Cook the chicken while you wait:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add your diced chicken in a single layer and let it develop a golden crust before flipping—about 3–4 minutes per side. Season with salt, pepper, and that Italian seasoning. Once it's cooked through and lightly golden, transfer it to a plate and set it aside.

Build that luscious sauce:

In the same skillet (don't clean it, those browned bits are flavor gold), melt the butter over medium heat. Add your minced garlic and cook for just 1 minute until it's fragrant but not browned—burnt garlic will ruin everything. Pour in the heavy cream and bring it to a gentle simmer, then whisk in the Parmesan and nutmeg until the sauce is smooth and coats the back of a spoon. Season with salt and pepper to taste.

Bring it all together:

Add all that spinach to the sauce and stir for 1–2 minutes until it's beautifully wilted. Return your cooked chicken to the skillet and give everything a good stir. When the squash is cool enough to handle, use a fork to scrape the strands into a large bowl, then add them to the skillet and toss everything together until it's well combined and heated through.

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This recipe earned a permanent spot in my rotation after a particularly stressful week when I needed something comforting but didn't want that heavy post-pasta regret. Sometimes the best recipes find you exactly when you need them.

Making It Ahead

You can roast the squash and cook the chicken up to two days in advance, storing them separately in the refrigerator. The sauce is best made fresh since cream sauces can separate when reheated, but you can prep all your ingredients beforehand to make the final assembly incredibly quick.

Choosing Your Squash

The best spaghetti squashes feel heavy for their size, with skin that's hard enough that you can't dent it with your fingernail. Avoid any with soft spots or mold, and if the stem is still attached, that's a good sign it was harvested recently. A medium squash (around 3 pounds) will yield about 4 cups of noodles once cooked.

Serving Suggestions

This is rich enough to stand alone as a complete meal, but if you're feeding a crowd, a simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the sauce without overwhelming it.

• Serve immediately, as the sauce thickens as it sits
• Pass extra Parmesan at the table—it's never enough
• Garlic bread on the side is never wrong, even if you are eating low carb

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I hope this becomes one of those recipes you turn to again and again, whether you're eating low carb or just in the mood for something incredibly satisfying.

Recipe Questions & Answers

→ How do I prepare spaghetti squash?

Slice the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, then roast cut-side down at 400°F for 35-40 minutes until tender.

→ Can I make this vegetarian?

Simply omit the chicken and add sautéed mushrooms or extra spinach. The creamy Alfredo sauce provides plenty of protein and richness.

→ How long does this dish keep?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet, adding a splash of cream if the sauce thickens.

→ What can I serve with this Alfredo?

A crisp green salad with vinaigrette complements the rich sauce beautifully. For a lighter meal, roasted asparagus or steamed broccoli work well.

→ Is the sauce thick enough?

The heavy cream and Parmesan naturally create a velvety coating consistency. If it becomes too thick, thin with a tablespoon of cream or pasta water.

→ Can I freeze the leftovers?

While possible, the cream sauce may separate slightly upon reheating. For best results, freeze without sauce and make fresh Alfredo when ready to serve.