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!
Servings 4
Calories 272kcal
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
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
