If you love cozy comfort food but want something a little lighter and packed with flavor, you’re going to be all about this Chicken Alfredo Spaghetti Squash Recipe. I absolutely love how this dish combines creamy Alfredo goodness with the naturally tender, slightly sweet strands of spaghetti squash—it’s like a pasta night, but without the heaviness. When I first tried this recipe, I was blown away by how satisfying and easy it was, plus it’s perfect for impressing guests or just treating yourself to a wholesome weeknight dinner. Stick around—I’m going to walk you through some tips and tricks to make sure your version turns out perfect!
Why You’ll Love This Recipe
- Light and Comforting: It’s the classic creamy Alfredo you adore but served with low-carb spaghetti squash instead of heavy pasta.
- Simple, Real Ingredients: No complicated sauces here—just straightforward, wholesome flavors that come together easily.
- Kid and Guest Friendly: My whole family goes crazy for this; it hits that perfect balance of familiar and fresh.
- Versatile and Customizable: You can swap in different cheeses, add veggies, or make it spicier to suit your mood.
Ingredients You’ll Need
The beauty of this Chicken Alfredo Spaghetti Squash Recipe is in its simplicity. I always keep these ingredients on hand because they come together quickly and taste fantastic. When shopping, go for a healthy-looking squash with firm skin and fresh chicken for the best results.
- Spaghetti Squash: Choose a medium squash with no soft spots; it roasts beautifully and creates those perfect “noodle” strands.
- Garlic: Fresh minced garlic adds that signature punch—don’t substitute with powder for this one!
- Oil for frying: I use a neutral oil like canola or avocado to sauté garlic evenly without overpowering flavors.
- Chicken Broth (low sodium): Creates the base of the sauce and keeps it light yet flavorful.
- Cornstarch: Thicken the sauce just right to cling to the squash strands.
- Salt and Ground Black Pepper: Season well but taste as you go.
- Parmesan Cheese (grated): Adds that classic nutty richness essential to Alfredo.
- Plain Regular or Greek Yogurt: This is my secret to creamy sauce without heavy cream—gives tang and lush texture.
- Cooked Chicken Breast (shredded): Feel free to use leftover rotisserie chicken for super convenience.
- Mozzarella Cheese (shredded): A melty topping that gets golden and bubbly when baked.
Variations
I love how this Chicken Alfredo Spaghetti Squash Recipe lends itself to easy tweaks. Over time, I’ve fiddled with a few variations to suit different moods or dietary needs—feel free to make it your own, too!
- Vegetarian Version: Replace chicken with sautéed mushrooms and spinach—I tried this for a friend who doesn’t eat meat, and honestly, no one missed the chicken.
- Spicy Kick: Add a pinch of crushed red pepper or some diced jalapeños to your sauce for a zingy twist.
- Dairy-Free Alternative: Use dairy-free Parmesan and coconut yogurt to keep the creamy texture without dairy.
- Extra Veggies: Toss in roasted broccoli or peas for extra nutrition and color.
How to Make Chicken Alfredo Spaghetti Squash Recipe
Step 1: Roast the Spaghetti Squash Perfectly
Preheat your oven to 375°F. Cut the spaghetti squash in half lengthwise—this can be a bit tough, so I like to microwave mine for 2 minutes first to soften it up a smidge. Scoop out all the seeds, then place the halves cut side down on a parchment-lined baking sheet. Roast for 30 to 40 minutes or until the skin turns dark and glossy. You want the flesh to be tender but not mushy, so test gently with a fork. Overcooking makes it watery and less noodle-like, so keep an eye on it!
Step 2: Whip Up the Creamy Alfredo Sauce
While your squash cools (about 15 minutes—perfect timing to start the sauce!), heat a large skillet over medium heat and add your oil. Toss in the minced garlic and sauté for 1-2 minutes until fragrant—don’t brown it or it’ll turn bitter. Whisk together chicken broth, cornstarch, salt, and pepper, then pour that into the pan. Bring it to a boil, then reduce the heat and simmer until the sauce starts to thicken—about a minute or two. Remove from heat, stir in the Parmesan cheese until melted and silky, then fold in the yogurt for that creamy, tangy lift. Lastly, add the shredded chicken and mix until everything is well coated and warm.
Step 3: Assemble and Bake Your Dish
Using a fork, gently tease the spaghetti squash flesh into strands, but keep them inside the shells—that’s where all the magic happens! Spoon your chicken Alfredo filling over the squash in each shell and use the fork to lightly mix so the sauce settles nicely among the strands. Top each half with about 2 tablespoons of shredded mozzarella. Place the filled squash halves into a baking dish and bake for 10-12 minutes at 375°F. For the finishing touch, switch your oven to broil and let the cheese bubble and turn golden—just watch carefully so it doesn’t burn.
Before serving, stir the squash lightly so the sauce is evenly distributed. Serve hot and enjoy every creamy, cheesy bite.
Pro Tips for Making Chicken Alfredo Spaghetti Squash Recipe
- Don’t Overcook the Squash: Roast just until tender to keep strands firm and noodle-like; mushy squash won’t hold the sauce well.
- Use Plain Yogurt for Creaminess: Greek yogurt adds tang and thickness without the heaviness of cream—just stir it in off heat to avoid curdling.
- Shredded Chicken Shortcut: Leftover chicken or rotisserie chicken works perfectly to save time and boost flavor.
- Broil for Golden Finish: Keep a close eye under the broiler; cheese can go from perfect to burnt in seconds.
How to Serve Chicken Alfredo Spaghetti Squash Recipe
Garnishes
I love to sprinkle freshly chopped parsley or basil on top—it adds a fresh pop of color and brightness that really cuts through the richness. Sometimes I’ll add a dash of crushed red pepper flakes if we’re feeling a little spicy. A light drizzle of extra virgin olive oil right before serving is also a simple way to elevate the dish.
Side Dishes
Since this dish is quite filling, I usually pair it with a crisp green salad dressed with lemon vinaigrette or some roasted asparagus for crunch. Garlic bread on the side is a classic, especially if you’re looking to make the meal feel extra indulgent. Roasted Brussels sprouts also work beautifully here.
Creative Ways to Present
For special occasions, I’ve served this alfredo-stuffed spaghetti squash on individual plates right in their shells, topped with a little edible flower or microgreens for charm. It’s surprisingly elegant and always gets compliments. It also works great as a buffet dish where people can serve themselves from the baking dish.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the refrigerator and they stay delicious for 3 to 5 days. The squash holds up well, but the sauce can thicken, so you might want to stir in a splash of chicken broth or milk when reheating to bring back the creamy texture.
Freezing
I generally don’t recommend freezing this Chicken Alfredo Spaghetti Squash Recipe because the yogurt-based sauce can separate and the texture changes a bit. If you do freeze it, thaw overnight and reheat slowly on the stove with some extra liquid stirred in.
Reheating
For the best reheated results, warm leftovers on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce. Microwaving works in a pinch—just stir every 30 seconds to keep it from drying out.
FAQs
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Can I use frozen chicken for this Chicken Alfredo Spaghetti Squash Recipe?
Yes! Just make sure to thaw the chicken completely and pat it dry before shredding and adding to the sauce. Using cooked, shredded chicken works best to keep the texture and flavor intact.
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Can I make this recipe dairy-free?
Absolutely. Substitute the Parmesan and mozzarella with dairy-free cheeses, and swap Greek yogurt for a non-dairy plain yogurt alternative. Keep in mind the sauce texture and flavor might differ slightly.
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How do I know when the spaghetti squash is done roasting?
You’ll want the skin to look dark and glossy, and the flesh should separate easily into strands with a fork but not be mushy. Usually, 30-40 minutes at 375°F does the trick.
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Can I prepare parts of this recipe ahead of time?
Yes! You can roast the spaghetti squash and shred the chicken a day ahead. Store them separately in the fridge, then combine and bake on the day you plan to serve for maximum freshness.
Final Thoughts
This Chicken Alfredo Spaghetti Squash Recipe is one of those dishes that quickly became a regular in my household because it feels indulgent without weighing you down. Every time I make it, I get compliments on the creamy sauce and how nicely it pairs with the light strands of squash. It’s comforting, filling, and so satisfying to eat knowing you’re serving something a little healthier but just as delicious. You’ll love making this in your kitchen—I can’t wait for you to try it and tell me how it turns out!
Print
Chicken Alfredo Spaghetti Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
A light and delicious Chicken Alfredo Spaghetti Squash recipe that combines tender roasted spaghetti squash with a creamy, cheesy Alfredo sauce made with garlic, chicken broth, yogurt, and shredded chicken. This nutritious dish is baked to perfection with melted mozzarella on top, offering a healthier twist on the classic Alfredo pasta meal.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Sauce & Filling
- 2 large garlic cloves, minced
- 1 tablespoon oil for frying
- 3/4 cup chicken broth, low sodium
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Parmesan cheese, grated
- 3/4 cup plain regular yogurt or Greek yogurt
- 2 cups cooked chicken breast, shredded
- 1/4 cup Mozzarella cheese, shredded
Instructions
- Roast the Spaghetti Squash: Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a parchment-lined baking sheet and roast for 30-40 minutes, until skin is dark and glossy and inside flakes easily with a fork. Avoid overcooking.
- Cool the Squash: Remove squash from oven and let it cool for about 15 minutes, until safe to handle.
- Sauté Garlic: Heat a large skillet over medium heat and add oil. Add minced garlic and sauté for 1-2 minutes, stirring frequently to avoid burning and to release garlic flavor.
- Make Sauce Base: Add chicken broth, cornstarch, salt, and pepper to the skillet. Whisk continuously until smooth, bring the mixture to a boil, then reduce heat to low and simmer for 1-2 minutes until the sauce thickens slightly.
- Add Cheese and Yogurt: Remove skillet from heat. Stir in grated Parmesan cheese until melted and smooth, then add Greek yogurt and mix thoroughly until creamy.
- Combine Chicken and Sauce: Add shredded cooked chicken to the sauce and stir well to combine all ingredients evenly.
- Prepare Spaghetti Squash for Filling: Using a fork, shred the roasted spaghetti squash inside the shells into strands, leaving them inside the squash halves.
- Fill and Top Squash: Spoon the chicken Alfredo mixture evenly over each spaghetti squash half, gently mixing with a fork so the sauce settles into the squash strands. Sprinkle 2 tablespoons of shredded mozzarella cheese on top of each half.
- Bake and Broil: Place filled squash halves in a baking dish. Bake at 375°F for 10-12 minutes until heated through, then switch to broil for a few minutes until the mozzarella cheese is golden and bubbly. Watch carefully to prevent burning.
- Serve: Stir the squash and sauce slightly before serving and enjoy hot.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days. Do not freeze as the texture may change.
- To make this meal vegetarian, omit chicken and add sautéed mushrooms or spinach instead.
- Use Greek yogurt for creamier texture and added protein; regular yogurt works as a lighter alternative.
- Ensure not to overcook the spaghetti squash to maintain the perfect al dente texture.
Nutrition
- Serving Size: 1/4 recipe (1 stuffed squash half)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
