Chicken Alfredo Spaghetti Squash (Printable)
Savory squash boats packed with chicken and creamy Alfredo sauce topped with golden melted cheese.
# What You'll Need:
→ Spaghetti Squash
01 - 2 medium spaghetti squash (about 1.5–2 lbs each), halved and seeded
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Chicken
04 - 2 boneless, skinless chicken breasts (about 12 oz total)
05 - 1 tbsp olive oil
06 - 1/2 tsp garlic powder
07 - 1/2 tsp Italian seasoning
08 - Salt and pepper, to taste
→ Alfredo Sauce
09 - 2 tbsp unsalted butter
10 - 3 cloves garlic, minced
11 - 1 cup heavy cream
12 - 3/4 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 tsp ground nutmeg
15 - Salt and pepper, to taste
→ Topping
16 - 1/2 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the spaghetti squash halves with olive oil. Season with salt and pepper. Place cut side down on the prepared baking sheet and roast for 35–40 minutes, until tender and easily pierced with a fork.
03 - While the squash bakes, season chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
04 - Heat a skillet over medium-high heat. Cook the chicken 6–7 minutes per side or until fully cooked (internal temperature 165°F). Remove to a plate, let rest 5 minutes, then dice or shred.
05 - In a medium saucepan, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, mozzarella, and nutmeg. Cook, stirring, until cheeses melt and sauce thickens (about 3–4 minutes). Season with salt and pepper.
06 - When squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, leaving about 1/4-inch shell intact. Transfer strands to a large bowl.
07 - Add chicken and Alfredo sauce to the bowl. Toss until well combined.
08 - Spoon the mixture back into the squash shells. Sprinkle evenly with mozzarella.
09 - Return boats to the oven (cut side up) and bake 10–12 minutes, until cheese is golden and bubbly.
10 - Garnish with fresh parsley if desired. Serve hot.
# Expert Suggestions:
01 -
- You get that rich, restaurant-style Alfredo experience while actually eating your vegetables
- The squash naturally sweetens as it roasts, creating the perfect balance with the savory cream sauce
- Everything bakes in portable boats, meaning easy serving and even easier cleanup
02 -
- Squash sizes vary wildly. If yours are on the small side, you might have extra filling. This is actually a happy problem because the leftovers reheat beautifully for lunch the next day.
- The Alfredo sauce will continue to thicken as it stands off the heat. If it gets too thick while you are assembling, stir in a splash of cream or pasta water to loosen it back up.
- Do not skip the nutmeg. It sounds like a strange ingredient for an Italian dish, but it is the traditional touch that elevates the sauce from good to unforgettable.
03 -
- Cut the squash in half lengthwise, not crosswise. The strands run lengthwise, and cutting them this way gives you much longer noodles that feel more like real spaghetti.
- If your squash seems impossible to cut safely, microwave it for 3 to 4 minutes first to soften slightly. A sharp knife and steady hand on a cutting board that will not slide make all the difference.