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    Home » Recipes » Dinner

    Chicken Alfredo Spaghetti Squash

    Modified: Mar 6, 2025 · Published: Mar 5, 2017 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This Chicken Alfredo Spaghetti Squash recipe is low carb comfort food that is easy to make. Your family won’t even miss the pasta!

    Chicken Alfredo Spaghetti Squash

    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.

    How To Cook Spaghetti Squash Steps

    Start by cooking your spaghetti squash.

    You can find my recipe here: How To Cook Spaghetti Squash In The Microwave

    You can find my Instant Pot Spaghetti Squash recipe here.

    How To Make Chicken Alfredo Spaghetti Squash

    saute garlic in butter

    Step One: Garlic

    Once your spaghetti squash is ready to go, it’s time to make the alfredo sauce.

    Melt butter in a skillet over medium heat. Add garlic and sage and cook for about one minute.

    make roux with flour

    Step Two: Roux

    Stir in the flour and cook for about 1 minute, stirring constantly.

    cream cheese and parmesan for Spaghetti Squash Alfredo Sauce

    Step Three: Cheese

    Whisk in the chicken broth and then the cream.

    Stir in the cream cheese and Parmesan cheese until smooth.

    Chicken Alfredo Spaghetti Squash in skillet

    Step Four: Chicken

    Add the cooked spaghetti squash and the cooked, shredded chicken. (I used part of a rotisserie chicken.)

    Chicken Alfredo Spaghetti Squash in skillet

    Step Five: Season

    Taste the chicken alfredo spaghetti squash. Then, season with salt, pepper, and parsley.

    I love making this recipe for lunch and I save the leftovers for the next day. If I don’t have any chicken on hand, I make it without and it is still so delicious!

    Chicken Alfredo Spaghetti Squash Recipe Tips:

    1. Want to go meatless or save time? Skip the chicken and just use the alfredo sauce.

    2. How can I lighten this recipe? Try making this with neufchatel cheese instead of cream cheese, BUT keep in mind that any substitutions may change the flavor and texture of the chicken alfredo spaghetti squash.

    3. Wondering how to make spaghetti squash? Here is my microwave spaghetti squash recipe and here is my recipe for how to make spaghetti squash in an instant pot.

    4. How much spaghetti squash do you get from one cooked spaghetti squash? It depends on the size of the spaghetti squash. I’ve found that I typically get about 2 1/2 cups from the ones I buy.

    5. We don’t like spaghetti squash. What can we use instead? Use cooked angel hair pasta instead.

    6. How can I make this recipe to feed more than 4 people? You can stretch this meal by adding steamed broccoli or cooked mushrooms. This also adds more nutrition which is a bonus.

    7. What should I do with the leftovers? Divide the chicken alfredo spaghetti squash into servings, put them in small individual containers, and place in the freezer for a quick meal for one.

    spaghetti squash boats

    More Spaghetti Squash Recipes

    Looking for more spaghetti squash recipes? We’ve got you covered. Try one of the following recipes next.

    • Million Dollar Spaghetti Squash
    • Spinach Artichoke Spaghetti Squash
    • Spaghetti Squash with Meatballs
    • Mac and Cheese Spaghetti Squash
    Chicken alfredo spaghetti squash.

    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!
    4.55 from 112 votes
    ↑ Click stars to rate!
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    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon butter
    • 2 teaspoon minced garlic
    • 1 teaspoon sage
    • 2 tablespoon flour
    • 1 cup chicken broth
    • ½ cup half and half
    • 4 oz cream cheese cubed
    • ½ cup shredded parmesan
    • ½ cup cooked, shredded chicken
    • 2 ½ cups cooked spaghetti squash
    • ¼ teaspoon salt
    • ¼ teaspoon coarse ground black pepper
    • ½ teaspoon dried parsley

    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 as needed.

    Video

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    Notes

    Store cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to four weeks.

    Nutrition

    Serving: 1/4 | Calories: 272kcal | Carbohydrates: 10g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 724mg | Potassium: 162mg | Fiber: 1g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 1mg
    Course: Dinner
    Cuisine: American
    Author: Tonia Larson

    Updated original recipe shared April 2015

    More Dinner Recipes

    • Crock pot barbecue pork chops.
      Crock Pot Barbecue Pork Chops
    • Sweet corn flatbread pizza recipe.
      Sweet Corn Flatbread Pizza
    • Slow cooker carnitas on tacos in a tray with limes.
      Slow Cooker Carnitas
    • Carnitas bowls and toppings.
      Carnitas Bowls

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

      4.55 from 112 votes (82 ratings without comment)

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      Recipe Rating




    1. Heidi Gehmlich says

      November 30, 2024 at 5:11 pm

      5 stars
      Can this dish be made without chicken broth? Or a substitute? I’m making it for a person who is a vegetarian.
      Thanks!

      Reply
      • Tonia Larson says

        November 30, 2024 at 5:21 pm

        Yes, but you’ll need to add one cup of another liquid to replace it. You could use vegetable broth, milk, or water. Then, taste additional seasonings as needed.

        Reply
    2. Melyssa says

      October 16, 2024 at 9:52 pm

      5 stars
      Thank you for this recipe! It’s a family favorite

      Reply
    3. Kylee says

      June 20, 2024 at 11:33 pm

      5 stars
      WOW WOW WOW!!! This was absolutely incredible! The sauce tastes better than restaurant Alfredo! I subbed the sage and parsley for just Italian seasoning and added a bit of extra minced garlic. To save money, I only used 2 chicken things and added steamed broccoli and mushrooms to fill the “extra space”. I would recommend to undercook your spaghetti squash just a bit (maybe by like 5min) to keep the texture crunchy and the noodles sturdy. Made about 4 portions, but me and my fiancé had 2 portions each because it was so good!😅

      Reply
    4. SP63 says

      May 24, 2024 at 2:03 pm

      4 stars
      I added a lot more chicken, used 2 smallish spaghetti squashes from my garden and adjusted seasonings to my liking. I really liked the sage. I accidentally omitted the flour and just reduced the sauce by cooking longer so it thickened, turned out perfectly so I don’t think the flour is necessary if you are looking to avoid. I mixed everything together, topped with parm cheese and baked at 450 degrees for 20 minutes to melt and crisp. Thanks for the recipe!

      Reply
    5. Stephanie says

      October 24, 2023 at 5:10 pm

      5 stars
      This was easy, quick and delicious! I’ll definitely be making it again.

      Reply
    6. Tracy says

      December 3, 2022 at 7:33 pm

      5 stars
      Great squash recipe.

      Reply
    7. Cindy says

      October 27, 2022 at 10:02 pm

      5 stars
      Easy and great tasting

      Reply
    8. Wen says

      June 23, 2022 at 4:52 pm

      We love this recipe and make it often. We like to change it up a bit sometimes and sauté shrimp, set aside; sauté mushrooms, set aside; omit sage and cook sauce as directed. Throw the shrimp and mushrooms in at the end and a handful or two of baby spinach until wilted.

      Reply
    9. Sherry says

      February 22, 2022 at 3:24 pm

      Fresh or dried sage?

      Reply
      • Tonia says

        February 22, 2022 at 7:57 pm

        I used dried.

        Reply
    10. Katie Teel says

      October 14, 2021 at 7:29 pm

      Can this recipe be frozen and reheated layer?

      Reply
      • Tonia says

        October 18, 2021 at 10:08 am

        Yes, that would work well with this recipe.

        Reply
    11. Natalie says

      September 8, 2020 at 8:47 am

      What amount do you consider a serving?

      Reply
      • Tonia says

        September 8, 2020 at 9:56 am

        About one cup.

        Reply
    12. Kristi Tiseo says

      September 2, 2020 at 7:53 pm

      Delicious! I cut 2 (small) spaghetti squash in half, lengthwise, and place face up in a 9×13 baking dish filled half way with water and baked at 425 for an hour covered in foil. I do this early in the day and let it sit to cool until I’m ready to scrape it out for dinner. It’s much easier to handle this way.
      This recipe comes together quickly so have your ingredients ready to go!
      Serve with a crusty garlic bread. Yum!!

      Reply
    13. Tiffany says

      May 15, 2020 at 11:39 am

      Hi! I have a butternut squash…do you think it will work in this recipe?

      Reply
      • Tonia says

        May 16, 2020 at 1:55 pm

        Hi Tiffany,
        Although I’ve never tried it, butternut squash alfredo sounds delicious! As you know, butternut squash will not have strands like spaghetti squash but you can cut it into cubes and cook it. Then, make the chicken alfredo and add the cooked butternut squash to it.
        Enjoy!
        ~Tonia

        Reply
      • Jo Ann says

        June 25, 2020 at 1:38 pm

        You won’t have the “spaghetti like” pieces with butternut squash

        Reply
    14. JBS says

      January 13, 2020 at 5:21 pm

      What is the fiber count on this? Thanks in advance! 🙂

      Reply
      • Tonia says

        January 13, 2020 at 6:21 pm

        My nutrition calculator says there are 2 grams of fiber per serving but I always recommend checking it on your own nutrition calculator since the one I use is automatic and not always right. 🙂

        Reply
    15. Autumn Enloe says

      September 3, 2019 at 8:31 pm

      How have I never thought of this before? I use spaghetti squash all the time so this new recipe will be a great addition to my family dinners!

      Reply
    16. Eileen says

      June 18, 2019 at 10:32 am

      To keep the recipe Keto friendly what flour can be used?

      Reply
      • Finie says

        July 22, 2019 at 5:58 pm

        To make it keto you could use coconut or almond flour. Or you could use sunflower seed meal to keep the flavors pure. Almond and coconut flours will both change the flavor. I love this dish and will definitely be using it in my keto recipes. Even my husband likes it!!

        Reply
    17. Nikki says

      March 26, 2019 at 5:01 pm

      5 stars
      This recipe is a keeper! I cut 3 chicken breasts into bite size pieces, seasoned with salt, pepper, garlic, paprika and then pan fried in olive oil. I used 2 spaghetti squashes and used 1 cup heavy cream instead of half and half. I do not like sage so I replaced it with 1 tbsp parsley. Everything else I left the same, I had to increase the recipe a bit for my large family. It was delicious and a perfect low carb recipe for my diabetes. Thanks for sharing 🙂

      Reply
    18. Amy Ritchie says

      January 16, 2019 at 8:02 pm

      5 stars
      So I boiled 2 good size chicken breasts, and then threw them in the blender for my shredded chicken. Used parsley instead of sage, and heavy cream instead of half and half. Throws off all the nutrional measurements and what not I’m sure, but let me tell you. DELICIOUS. And most definitely will be made again.

      Reply
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    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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