This Chicken Alfredo Spaghetti Squash recipe is low carb comfort food that is easy to make. Your family won’t even miss the pasta!
Some days, I’m too busy or too lazy to make lunch for myself and I end up eating a protein bar. Other days, lunch is my favorite meal because I am at home alone and I can cook whatever I want!
This recipe is a combination of two of my favorites: spaghetti squash and fettuccine alfredo. The recipe below is for an easy, quick alfredo sauce made in a skillet and then the cooked spaghetti squash and chicken are added before serving.
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Start by cooking your spaghetti squash.
You can find my recipe here: How To Cook Spaghetti Squash In The Microwave
You can find my Instant Pot Spaghetti Squash recipe here.
How To Make Chicken Alfredo Spaghetti Squash:
Step One:
Once your spaghetti squash is ready to go, it’s time to make the alfredo sauce.
Melt butter in a skillet over medium heat. Add garlic and sage and cook for about one minute.
Step Two:
Stir in the flour and cook for about 1 minute, stirring constantly.
Step Three:
Whisk in the chicken broth and then the cream.
Stir in the cream cheese and Parmesan cheese until smooth.
Step Four:
Add the cooked spaghetti squash and the cooked, shredded chicken. (I used part of a rotisserie chicken.)
Step Five:
Taste the chicken alfredo spaghetti squash. Then, season with salt, pepper, and parsley.
I love making this recipe for lunch and I save the leftovers for the next day. If I don’t have any chicken on hand, I make it without and it is still so delicious!
Chicken Alfredo Spaghetti Squash Recipe Tips:
1. Want to go meatless or save time?
Skip the chicken and just use the alfredo sauce.
2. How can I lower the fat and calories in this recipe? Try making this with fat-free half-n-half, low-fat cream cheese BUT keep in mind that any substitutions may change the flavor and texture of the chicken alfredo spaghetti squash.
3. Wondering how to make spaghetti squash? Here is my microwave spaghetti squash recipe and here is my recipe for how to make spaghetti squash in an instant pot.
4. How much spaghetti squash do you get from one cooked spaghetti squash? It depends on the size of the spaghetti squash. I’ve found that I typically get about 2 1/2 cups from the ones I buy.
5. We don’t like spaghetti squash. What can we use instead? Use cooked angel hair pasta instead.
6. How can I make this recipe to feed more than 4 people? You can stretch this meal by adding steamed broccoli or cooked mushrooms. This also adds more nutrition which is a bonus.
7. What should I do with the leftovers? Divide the chicken alfredo spaghetti squash into servings, put them in small individual containers, and place in the freezer for a quick meal for one.
Looking For More Spaghetti Squash Recipes?
Don’t worry! We’ve got you covered. Try one of the following recipes next.
Million Dollar Spaghetti Squash from The Gunny Sack: This Million Dollar Spaghetti Squash is a low carb recipe the whole family will love! This baked spaghetti squash casserole is pure comfort food full of flavor and cheesy goodness.
Spinach Artichoke Spaghetti Squash from The Gunny Sack: Easy Spinach Artichoke Spaghetti Squash with Chicken recipe is a delicious low carb comfort food full of veggies! Your family won’t even miss the pasta!
Instant Pot Tomato Basil Spaghetti Squash from The Gunny Sack: This Instant Pot Tomato Basil Spaghetti Squash recipe is mainly vegetables! It’s healthy, flavorful, filling, and gluten free.
Cheesy Chicken and Broccoli Stuffed Spaghetti Squash from Recipe Runner: Spaghetti Squash stuffed with a creamy, cheesy, chicken and broccoli filling and topped with more melted cheese! This Cheesy Chicken and Broccoli Stuffed Spaghetti Squash makes a great gluten free, low carb comfort food dinner!
Spaghetti Squash with Meatballs from The Gunny Sack: Skip the carbs and try this recipe for spaghetti squash with meatballs. This healthy dinner recipe for squash boats is a great way to eat extra vegetables!
Chicken Alfredo Spaghetti Squash
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
Nutrition
Updated original recipe shared April 2015
Nicole says
Just made this for lunch, it was amazing! I’ve been feeling deprived lately since trying to eat healthier after delivering baby #3, and this really hit the spot! Not that butter and cream cheese are exactly health foods, but I don’t feel as bad as if I ate a heaping plate of pasta! Definitely my new favorite way to eat spaghetti squash…. And I was literally licking the sauce off the whisk! Delicious!
Tonia says
Yay!!! You need butter and cream in your life! 🙂
Kyla says
Research the ketogenic way of eating. Natural cream and butter are great for you 🙂 if you are eating the right other foods. Otherwise your body processes them incorrectly and they can be bad for you…but everything you ingest is bad for you because your body is not processing things correctly 🙂
Alyssa says
Saw the photo and my mouth started watering!! I made it for dinner tonight and it was so yummy without the guilt of lots of carbs and calories from pasta! Thanks so much for making and sharing this recipe!
CAROL says
WHY IS THIS RECIPE ON A LOW CARB
SITE??? USES FLOUR!!
Tonia says
Hi Carol! This is not a low carb website but you would definitely be eating less carbs is you use spaghetti squash instead of pasta. Thanks for stopping by! ~Tonia
Jackie says
I want to try this, but I’m a Ketogenic dieter: LCHF, so I can’t use flour! Is there a substitute you can recommend for the flour? Thanks.
Karol M. says
The flour is to make a roux (flour + butter) to thicken up the sauce. You can find a classic Alfredo recipe that doesn’t use any flour at all.
Genevieve Jordan says
Almond flour would probably work. I’m also a keto dieter and I think I’m going to try this as a substitute – yum!
Kyla says
Either almond flour or even some xantham gum (a very tiny tiny bit) would work well.
Jerilyn says
Used 1/4 tsp of xantham gum and it came out perfectly.
SANDRA HAWN says
HOW MANY CARBS IN WHAT SIZE SERVING?????
Tonia says
I’m sorry Sandra but I do not know that information. Here is a link to a nutrition facts calculator: http://www.myfitnesspal.com/recipe/calculator
Jerilyn says
I listed all of the ingredients using my.fitnesspal.com calculator. However please note that I indicated 4 servings and NOT 2 servings as indicated in the recipe:
Calories = 527
8 carbs
30 fat
4 protein
533 sodium
7 sugar (from the cream cheese)
Jane Casasanta says
Yes, this came out to be over 1000 calories per serving if just 2 servings. Wow!
Jess says
I don’t have any Half and Half… can I just use milk or is that not creamy enough?
Tonia says
Here is a skinny alfredo sauce recipe (without half and half) from my friend Arlene, that you can try: http://flouronmyface.com/easy-homemade-fettuccini-alfredo-sauce/
T K says
I just used skimmed milk and low fat cream cheese and it still tastes great.
Maria says
I just ate a whole lot of spaghetti (the flour kind) alfredo … sooo guilty about it. Your spaghetti squash alfredo recipe is heaven sent.
Michelle says
What is the carb count on this?
Lorry says
We made this today and it was absolutely fabulous!
All of the flavors married each other and it was so delicious.
My kids thought I actually used spaghetti noodles, so it was a great way to get some vegetables into them! 😉
Em says
I used left over seasoned turkey breast, coconut milk and home made turkey broth. It was delicious!
Andrea says
This was AMAZING just as written!!! Very flavorful and satisfying. It will be a regular on the menu in my home. Thank you!!!
Terri Cramer says
Do you use fresh sage, jarred rubbed sage or ground sage?
Tonia says
I used ground sage. Best of luck!
Ashlee says
I never comment on these type of thing but I have to say I literally made this how it was posted and this was sooooo amazing
Tonia says
Fantastic! That’s what I love to hear! Thank you for taking the time to come back to let me know.
Linnea says
This was really good and creamy. I’ve never made alfredo from scratch before and it was so easy! I just added some steamed broccoli.
Linnea says
This was delicious! I added some steamed broccoli. It was delicious and made 3 BIG servings!
kate t says
This looks tasty! Saved this on Pinterest and shared with my bf who is a sous chef. thanks!
Tonia says
Awesome! I actually have a spaghetti squash sitting on my counter, waiting to be made!
Beth says
I plan on making this for dinner tonight looks so delicious! Thank you!
MaryAnn says
Delish! Made this for dinner tonight, it’s a keeper! 🙂
Hayley @ The Domestic Rebel says
This looks so creamy and packed with great flavor! I love loading up tons of pepper on my alfredo 🙂 Wishing I had this for lunch right now!
Nici says
This looks positively delicious! What a great way to lighten up a favorite dish!
Have a great weekend!
Blessings,
Nici