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.
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
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.
Step Two: Roux
Stir in the flour and cook for about 1 minute, stirring constantly.
Step Three: Cheese
Whisk in the chicken broth and then the cream.
Stir in the cream cheese and Parmesan cheese until smooth.
Step Four: Chicken
Add the cooked spaghetti squash and the cooked, shredded chicken. (I used part of a rotisserie chicken.)
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.
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
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
Notes
Nutrition
Updated original recipe shared April 2015
Heidi Gehmlich says
Can this dish be made without chicken broth? Or a substitute? I’m making it for a person who is a vegetarian.
Thanks!
Tonia Larson says
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.
Melyssa says
Thank you for this recipe! It’s a family favorite
Kylee says
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!😅
SP63 says
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!
Stephanie says
This was easy, quick and delicious! I’ll definitely be making it again.
Tracy says
Great squash recipe.
Cindy says
Easy and great tasting
Wen says
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.
Sherry says
Fresh or dried sage?
Tonia says
I used dried.
Katie Teel says
Can this recipe be frozen and reheated layer?
Tonia says
Yes, that would work well with this recipe.
Natalie says
What amount do you consider a serving?
Tonia says
About one cup.
Kristi Tiseo says
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!!
Tiffany says
Hi! I have a butternut squash…do you think it will work in this recipe?
Tonia says
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
Jo Ann says
You won’t have the “spaghetti like” pieces with butternut squash
JBS says
What is the fiber count on this? Thanks in advance! 🙂
Tonia says
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. 🙂
Autumn Enloe says
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!
Eileen says
To keep the recipe Keto friendly what flour can be used?
Finie says
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!!
Nikki says
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 🙂
Amy Ritchie says
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.