Hey y'all! If you're craving something creamy, cheesy, and ultra-satisfying but want to keep things on the lighter side, this Chicken and Spinach Spaghetti Squash Alfredo is going to be your new favorite. Packed with juicy chicken, vibrant spinach, and that signature Alfredo decadence — all nestled into spaghetti squash noodles — it's the perfect meal for cozy nights, impressing guests, or feeding the family without the carb overload. Let's get cooking!
Why You'll Love This
- Low-Carb Comfort: All the creaminess of Alfredo without the heaviness of pasta.
- Great for Meal Prep: Makes delicious leftovers that reheat beautifully for busy weekdays.
- Loaded with Veggies: Wholesome spaghetti squash and spinach boost the nutrients.
- Family-Friendly: Even picky eaters love the cheesy, savory flavors.
- Single Pan Alfredo: Streamlined method means less mess and more flavor!
Ingredients
- 1 medium spaghetti squash (about 2.5–3 lbs)
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast, diced
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 3 cloves garlic, minced
- 3 cups baby spinach, packed
- 1 cup heavy cream
- 2 ounces cream cheese, softened and cubed
- ½ cup grated Parmesan cheese, plus more for topping
- ¼ teaspoon ground nutmeg
- Fresh parsley, for garnish (optional)
Directions
Prep & Roast the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise; scoop out seeds. Drizzle cut sides with 1 tablespoon olive oil, season with ¼ teaspoon salt and ¼ teaspoon pepper, and place cut sides down on a baking sheet lined with parchment.
- Roast for 35–40 minutes, or until tender and easily shredded with a fork. Let cool slightly, then use a fork to shred noodles into strands. Set aside.
Cook the Chicken
- In a large skillet, heat the remaining tablespoon olive oil over medium-high heat.
- Add diced chicken. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until golden brown and cooked through, 6–8 minutes. Transfer chicken to a plate and tent with foil to keep warm.
Make the Alfredo Sauce
- In the same skillet (don’t wipe it out!), add garlic and cook for 30 seconds until fragrant.
- Add heavy cream and bring to a gentle simmer (reduce heat to medium-low).
- Stir in cream cheese, whisking until melted and smooth.
- Add Parmesan cheese and nutmeg. Stir until the sauce thickens, 2–3 minutes.
Finish the Dish
- Add spinach to the skillet; cook, stirring, until wilted, about 1 minute.
- Return chicken and shredded spaghetti squash to the skillet. Toss until everything is well coated and heated through, 2–3 minutes. Taste and season with extra salt or pepper if needed.
- Serve hot, garnished with extra Parmesan and fresh parsley if desired.
Notes
- If your spaghetti squash is large, you may want to increase sauce ingredients for extra creaminess.
- Letting the squash cool slightly makes shredding much easier and safer.
- For a smoother sauce, ensure your cream cheese is fully softened before adding.
Variations
- Turkey Alfredo: Swap chicken for ground turkey or roast turkey breast.
- Extra Veggie Power: Add sautéed mushrooms or steamed broccoli with the spinach.
- Dairy-Free: Use a plant-based cream and vegan cheese, and skip the cream cheese.
Required Equipment
- Baking sheet
- Sharp chef’s knife
- Large skillet
- Wooden spoon or spatula
- Whisk
- Cutting board
- Parchment paper
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, gently warm in a skillet over low heat or microwave in 30-second bursts, stirring in between.
- This dish is not recommended for freezing, as the creamy sauce may separate when thawed.
Suggested Pairings & Serving Recommendations
- Serve with garlic bread or a simple mixed green salad.
- A crisp glass of white wine, like Pinot Grigio or Sauvignon Blanc, pairs fantastically.
- For extra protein, add a few chopped, cooked bacon slices on top.
Pro Tips
- For a richer Alfredo, add an extra tablespoon of Parmesan just before serving.
- Scrape the squash with a fork in long, gentle strokes for best noodle-like strands.
- If the sauce thickens too much, just stir in a splash of milk or chicken broth until silky again.
FAQ
- Can I use rotisserie chicken?
- Absolutely! Shred about 2 cups of rotisserie chicken and add it when returning chicken to the skillet for a faster meal.
- Is there a way to make it even lighter?
- Yes, you can use half-and-half instead of heavy cream and light cream cheese to cut calories.
- How do I know when the spaghetti squash is done?
- The squash is ready when the flesh easily pulls away in long noodle-like strands with a fork—about 35–40 minutes at 400°F.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 4
Ingredients
- 1 medium spaghetti squash (about 2.5–3 lbs)
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast, diced
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 3 cloves garlic, minced
- 3 cups baby spinach, packed
- 1 cup heavy cream
- 2 ounces cream cheese, softened and cubed
- ½ cup grated Parmesan cheese, plus more for topping
- ¼ teaspoon ground nutmeg
- Fresh parsley, for garnish (optional)
Instructions
-
1Preheat your oven to 400°F (200°C).
-
2Carefully cut the spaghetti squash in half lengthwise; scoop out seeds. Drizzle cut sides with 1 tablespoon olive oil, season with ¼ teaspoon salt and ¼ teaspoon pepper, and place cut sides down on a baking sheet lined with parchment.
-
3Roast for 35–40 minutes, or until tender and easily shredded with a fork. Let cool slightly, then use a fork to shred noodles into strands. Set aside.
-
4In a large skillet, heat the remaining tablespoon olive oil over medium-high heat.
-
5Add diced chicken. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until golden brown and cooked through, 6–8 minutes. Transfer chicken to a plate and tent with foil to keep warm.
-
6In the same skillet (don’t wipe it out!), add garlic and cook for 30 seconds until fragrant.
-
7Add heavy cream and bring to a gentle simmer (reduce heat to medium-low).
-
8Stir in cream cheese, whisking until melted and smooth.
-
9Add Parmesan cheese and nutmeg. Stir until the sauce thickens, 2–3 minutes.
-
10Add spinach to the skillet; cook, stirring, until wilted, about 1 minute.
-
11Return chicken and shredded spaghetti squash to the skillet. Toss until everything is well coated and heated through, 2–3 minutes. Taste and season with extra salt or pepper if needed.
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12Serve hot, garnished with extra Parmesan and fresh parsley if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480 caloriescal
Protein:
36gg
Fat:
30gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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