Chicken Alfredo Spaghetti Squash Recipe

If you’re craving a comforting yet healthy twist on classic pasta dishes, this Chicken Alfredo Spaghetti Squash Recipe is a game-changer you absolutely have to try. With its tender, perfectly roasted spaghetti squash acting as the ideal low-carb base, and a creamy, dreamy Alfredo sauce loaded with juicy chicken, this dish brings together wholesome ingredients that never compromise on flavor. It’s the kind of recipe that feels indulgent but keeps things balanced, making it perfect for a cozy weeknight dinner or impressing friends without hours in the kitchen.

Ingredients You’ll Need

Each ingredient in this Chicken Alfredo Spaghetti Squash Recipe plays a key role, from the rich creaminess of the Greek yogurt to the subtle sweetness of the roasted spaghetti squash. These simple staples come together beautifully, creating layers of texture, flavor, and color that make each bite irresistible.

• 1 large spaghetti squash: The star of the show, roasted to tender spaghetti-like strands that replace traditional pasta.
• 2 tablespoons avocado oil or olive oil, divided: Helps with roasting the squash and browning the chicken for a golden finish.
• Sea salt and ground pepper, to taste: Essential seasonings that elevate every component.
• 1 teaspoon garlic powder: Adds a warm, aromatic backbone to the chicken.
• 1/2 teaspoon onion powder: Enhances savory depth without overpowering.
• 10 ounces boneless skinless chicken thighs or tenders, cut into small bite-sized pieces: Tender, juicy, and perfect for absorbing flavors.
• 2 tablespoons arrowroot powder, gluten-free flour, or cornstarch: Thickens the Alfredo sauce with a smooth texture.
• 2/3 cup milk of choice: Creates a velvety base for the sauce—feel free to use dairy or a plant-based alternative.
• 1/2 cup Greek yogurt: Brings creaminess and a hint of tang, boosting the sauce’s richness and nutrition.
• 1/4 cup shredded mozzarella cheese: Melts perfectly on top, adding gooey, cheesy goodness.
• Crushed red chili flakes (optional): Offers a spicy kick to brighten the flavors.
• Finely chopped parsley (optional): Freshens the dish with a pop of green and herbaceous notes.
• Freshly shaved parmesan or nutritional yeast (optional): Adds a savory, cheesy finish to each serving.

How to Make Chicken Alfredo Spaghetti Squash Recipe

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 425 degrees Fahrenheit and lining a large baking sheet with parchment paper. Carefully cut your spaghetti squash in half lengthwise—using a sharp chef’s knife is key here—and scoop out the seeds. Place the halves cut side up on the baking sheet, brush the insides with half the oil, and season lightly with salt and pepper. Flip the squash cut side down and roast for 30 to 40 minutes until it’s tender enough to shred into strands. This roasting step is essential for unlocking the squash’s natural sweetness and creating that perfect “spaghetti” texture.

Step 2: Prepare the Chicken Alfredo Sauce

While the squash roasts, heat the remaining oil in a large skillet over medium heat. Toss in the bite-sized chicken pieces and cook until golden and no longer pink inside. Season with garlic powder, onion powder, salt, and pepper, then sprinkle the arrowroot powder (or your choice of thickener) over the chicken to help build the Alfredo sauce. Pour in the milk and stir continuously as the sauce thickens slowly. Finally, remove the pan from heat and stir in the Greek yogurt, adding that wonderful creamy element without the heaviness of traditional cream. This sauce is flavorful and thick enough to clothe every strand of squash beautifully.

Step 3: Combine and Bake

Once your spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands. Carefully fold these “noodles” into your chicken Alfredo sauce, ensuring every bit is coated in that luscious sauce. Spread the mixture evenly in your baking dish or return it to the baking sheet, then sprinkle shredded mozzarella on top. Pop it back in the oven for about 10 minutes to melt and lightly brown the cheese, which adds a delightful textural contrast and a gooey finish every bite deserves.

How to Serve Chicken Alfredo Spaghetti Squash Recipe

Garnishes

Don’t skip the garnishes because they bring that extra sparkle to your plate. A sprinkle of crushed red chili flakes adds a little heat that complements the creamy sauce beautifully. Freshly chopped parsley brightens the dish visually and adds a subtle herbaceous note, while shaved parmesan or a handful of nutritional yeast heightens the cheesy flavor profile making each mouthful a joy.

Side Dishes

This recipe pairs wonderfully with light sides that balance its richness. Consider a crisp green salad tossed in a lemon vinaigrette for a refreshing contrast or some roasted seasonal vegetables to add a bit of earthiness and crunch. Garlic bread or a crusty baguette can be nice if you want to indulge a bit more but keep the overall experience light and harmonious.

Creative Ways to Present

Make dinner a little more special by serving this Chicken Alfredo Spaghetti Squash Recipe right in the squash halves for a charming rustic feel. Alternatively, spoon it into individual ramekins or cast-iron skillets for a cozy, personalized presentation that will impress guests or family alike. Adding a dusting of freshly cracked black pepper before serving helps amp up the aroma and makes the dish look immediately inviting.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Chicken Alfredo Spaghetti Squash Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. Make sure the dish has cooled completely before sealing it up to maintain freshness and prevent sogginess.

Freezing

If you’d like to save some for later, freezing is an option but with some precautions. Portion the dish into freezer-safe containers and freeze for up to 2 months. Because of the dairy and squash, the texture might shift slightly upon thawing, so freezing works best if you plan to reheat in a baked form rather than reheating leftovers straight from frozen.

Reheating

Reheat leftovers gently in a preheated oven at 350 degrees Fahrenheit until warmed through to keep the texture of the squash strands intact and the sauce creamy without separating. If in a rush, a microwave can work but reheat in short bursts and stir occasionally to avoid overheating and curdling the yogurt in the sauce.

FAQs

Can I use chicken breast instead of thighs for this recipe?

Absolutely! Chicken breast works fine, but it can dry out more easily, so be mindful not to overcook it. Thighs tend to stay juicier and add a richer flavor, making them a preferred choice.

Is Greek yogurt necessary in the Alfredo sauce?

Greek yogurt adds creaminess and a slight tang that balances the sauce, but if you prefer, you can substitute with sour cream or a dairy-free alternative for a similar effect.

Can I make this recipe dairy-free?

Yes! Use dairy-free milk and yogurt alternatives, and swap mozzarella for a plant-based cheese. Nutritional yeast is a fantastic topping that adds cheesy flavor without dairy.

How do I know when the spaghetti squash is perfectly roasted?

When the squash is fork-tender and you can easily scrape the flesh into spaghetti-like strands, it’s done. It should be soft but not mushy, with a lightly sweet roasted flavor.

Can I prepare the sauce in advance?

Definitely! You can cook the chicken and prepare the Alfredo sauce ahead of time. Just wait to toss in the spaghetti squash strands and bake until ready to serve for the freshest texture.

Final Thoughts

This Chicken Alfredo Spaghetti Squash Recipe truly combines the best of healthful eating with the comfort of a creamy, satisfying meal. It’s approachable, packed with flavor, and perfect for those days when you want something special without the fuss. Give it a try and watch it become a beloved staple in your kitchen as it has in mine — you won’t regret it!

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