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
Video
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.
Notes
Nutrition
Updated original recipe shared April 2015
Christine Stephan says
So delicious! I doubled the recipe and used a whole spaghetti squash and 4 boneless chicken breasts. I used heavy cream rather than half and half. Tip – I put 4 boneless, skinless chicken breasts in the bottom of my 8 qt Instant Pot with 1 cup of chicken stock. I then put a steamer basket on top of the chicken. I put raw spaghetti squash cut into 1″ rings (microwave the whole squash for 3 minutes then slice into rings – scoop out and discard seeds) on the steamer basket. Put on lid, turn vent to seal and cook at high pressure for 8 minutes. Quick release steam when done. Take the rings out and discard the rind and separate the strands. Take out the breasts and shred the meat.
Added the chicken and squash to the doubled sauce.
Tonia says
Great idea to make both in the instant pot! Thanks for sharing!
Brittany says
AMAZING!! Never thought to use my IP!! Will try next time! ❤️❤️
Sasha says
This recipe was good. I didn’t have 1/2&1/2 or heavy whipping cream, just 2% milk and it turned out good. I used an immersion blender before adding the Parmesan and it turned out nice and creamy since the roux and and cream cheese was taking a while to break up!
April Green says
Wasn’t bad at all! I changed a few thing’s I did almond flour instead of reg flour. An I also used the stem bag butternutt squash, An I added a little bit more chicken! But over all it was delicious!
Like a Chicken Alfredo casserole! Thanks for sharing!
Julie says
Made this last week and it was delicious! I used the microwave cooking instructions and that method worked perfectly. Once the squash cooled some, I squeezed out as much water as possible (may help with the mush factor some readers mentioned) and then set in the fridge while we went to dance class. Once we got home, I assembled everything very quickly and easily. We managed dinner for 3 and then leftovers for 2 the next night! It was just as good on the 2nd night reheated (I added a little milk when reheating). Options are endless for adding other veggies to stretch the servings. My 11 year old ate it both nights with no complaints (*gasp!!). Thanks so much for a tasty and easy recipe!
Mike King says
The sauce turned out fine, nice and creamy. But when I added the spaghetti squash, it turned to be like mush. With the shredded chicken it was more like ‘chipped chicken’. I baked the squash (3 lb) at 375 for 45 minutes. It was a little soggy when I took the fork to scoop it out. Oh well, we enjoyed it anyway.
Nicole says
So yummy!! A little too much sage for me, but besides that it was great!
Ali Whisenant says
Instead of using regular flour, do you think coconut flour would work?
Maggie says
If you use coconut flour instead I would suggest what the ratio is between regular and coconut flour because I know it isn’t a 1:1 ratio.
Morimda says
I used almond flour and it was delicious! After adding all the carbs and subtracting all the fiber then dividing it by 4 for the four servings that it makes it adds up to about 6 or 7 carbs per serving, in case anyone is wondering
Jess says
This is very helpful and good to know. I also used Almond Flour instead of regular flour.
April Green says
Oh thanks! I was wondering that! 🙂
Nichole Sanders says
This recipe was just delicious. Super rich and creamy. I followed most of it to tee except I doubled the recipe and did 1/2 half & half and 1/2 whipping cream. Also, instead of rotisserie chicken I
cut 3 large chicken breasts in to pieces. Then, heated 3 T of butter in a skillet, added my chicken, about a teaspoon of Oregano, a teaspoon of sage, a teaspoon of Italian seasoning and a teaspoon and a half of garlic salt. I simmered that on medium heat until cooked through.
Melissa says
Did you record the nutrition info per serving on yours? I am planning on making this in a few days and was doubling it as well
Connie says
Do you have the complete nutrition info on this? How many calories.. how many carbs..?
Kirsten says
what is the prep time and cook time?
Tonia says
Hi Kristen,
If your spaghetti squash is already cooked, it should only take about 10 minutes to make this, once your pan is warm.
If you need to cook your spaghetti squash and use my microwave recipe https://www.thegunnysack.com/cook-spaghetti-squash-microwave/ that will take an additional 5 minutes to cut and 12 minutes in the microwave.
Best of luck!
~Tonia
Paulette A Wolff says
I pierce my squash with a knife about 20 times all around and put it in a glass pie plate in my microwave oven. I cook it on high for about 12 minutes – might take a bit longer if you have a large squash.
I also used grill chicken strips from Schwan’s – heated them in a bit of oil then cut them up – I don’t shred my meats unless I’m making Mexican food like tacos or enchiladas.
This recipe calls for 1/2 cup of chicken – I used a cup – it was delicious and we are having the other half tomorrow night! I’ll add a bit of 1/2 and 1/2 to reheat.
Tori says
This was amazing! I used shrimp instead of chicken due to personal taste. Whole family loves this and asked me to make it again.
Chris Flint says
I made this for dinner tonight and it was EXCELLENT!!! Great flavor, rich and creamy and VERY satisfying! I have plenty to make another meal or more from the leftovers. Super simple to make too.
Kelsey says
How many calories per serving is this?
Maria says
I make this with a little twist I add spinach and a can of diced tomatoes so so so good
Sydney says
So yummy!! I absolutely loved this. Great recipe. Thanks for sharing!
Tonia says
Fabulous! It’s one of our favorites!
lisa robitaille says
Is this recipe Keto friendly?
Cristina Nolan says
I added this in my me to calculate with almond flour instead of flour. And heavy whipping cream instead of half and half. The total recipe is 31g carbs and it will feed 4 not 2 so about 8 carbs and 127 g fat
Sarah says
Did you use the same amount of Almond Flour as the regular flour?
Gena Hale says
it can be if you change the flour to a keto friendly flour like almond, coconut, or garbanzo bean.
Annie Rogers says
This was outstanding!!!!!! I followed the recipe to a T and just loved it! Thanks so much for this healthy spin on a very naughty dish!
Tonia says
Fantastic! I love hearing about your successes! ~Tonia
Grace Hernandez says
Is the sage fresh? Or ground sage?
Tonia says
I used ground sage. 🙂 Enjoy!
Liz says
Can you use ready Alfredo sauce?
Tonia says
Yes! You certainly can.
Stashia says
This is AMAZING!! I made this for my oh so picky eaters and they loved it!!
Can this be used as a freezer meal? Thanks!
Tonia says
I’ve never made it as a freezer meal but I’m guessing it would work. Maybe some of my readers know?
Krystle says
Os there a nutrituon guide to go with this? You know where you get calories, carbs, protein, fiber and all that stuff? This looks so good
Cathy says
Go to myfitnesspal.com, enter in all the ingredients and voila! you get your answer… 🙂