Chicken Spinach Spaghetti Squash Alfredo (Printable)
Creamy low-carb Alfredo featuring roasted spaghetti squash strands, seasoned chicken, and wilted spinach in a rich Parmesan garlic sauce.
# What You'll Need:
→ For the Spaghetti Squash
01 - 1 large spaghetti squash (about 3 lbs)
02 - 2 tsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ For the Chicken
05 - 2 boneless, skinless chicken breasts (about 1 lb), diced
06 - 1 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/2 tsp Italian seasoning
→ For the Alfredo Sauce
10 - 2 tbsp unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - 1/4 tsp ground nutmeg
15 - Salt and pepper to taste
→ Vegetables and Add-ins
16 - 4 cups fresh baby spinach
17 - 1/4 cup chopped fresh parsley
18 - 1/4 cup grated Parmesan
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Slice the spaghetti squash in half lengthwise. Scoop out the seeds and pulp. Drizzle the cut sides with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet and roast for 35–40 minutes, until tender.
03 - While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and Italian seasoning. Sauté for 6–8 minutes until cooked through and lightly golden. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and nutmeg until smooth and creamy. Season with salt and pepper to taste.
05 - Add baby spinach to the sauce and cook for 1–2 minutes until wilted. Return the cooked chicken to the skillet and stir to coat.
06 - When the spaghetti squash is cool enough to handle, use a fork to scrape the strands into a large bowl. Add the squash strands to the skillet and toss everything together until well combined and heated through. Serve immediately, garnished with chopped parsley and extra Parmesan, if desired.
# Expert Advice:
01 -
- The way the squash strands twirl around your fork feels just like real pasta but with a fraction of the carbs
- This sauce achieves that restaurant quality thickness without any flour or starch thickeners
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- If your sauce seems too thick, add a splash of pasta water or cream—too thin, let it simmer for another minute or two
- Squash sizes vary wildly, so start with half the sauce and add more as needed rather than drowning it
03 -
- Use a microplane to grate your Parmesan for the finest texture and fastest melting
- Room temperature cream incorporates more smoothly than cold cream from the fridge