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
Peggy says
Have you tried preparing this ahead and freezing it?
Ashley says
Found this recipe searching for Keto recipes and put this all together per serving it has 22g of carbs. Which is NOT Keto friendly. You’re suppose to stay under 20g per day.
Tonia says
Thanks for the info. Sounds like if you are on the keto diet and are craving this dish you might want to have smaller portions. As some readers have said, they served 4 people with this recipe.
kimberly bailey says
well you could use the coconut flower or almond to make it a little less and cream instead of half and half you could make this low carb it s all about portion eat small portion of this with veggies.
Terrie says
A friend adds low keto ingredients to “bulk up” recipes that are over her limit. She often adds veggies to recipes like this. Maybe that could be an option for you.
Nichole says
When I put this recipe into the My Fitness Pal nutrition calculator it says only 9g carbs per serving for 4 servings. The 2 ingredients that are highest in carbs are the 2tbs of flour and the spaghetti squash. There is no way there is over 20g carbs per serving.
Christine says
Whats did u get for fat protein and calories?
Sharon says
Will it alter the sauce too much if I use mozzarella instead of parmasean?
Tonia says
Hi Sharon,
Yes, unfortunately, it would. Alfredo sauce is made with parmesan cheese. You could make a white cheese sauce using mozzarella. It would be more like a mac n cheese sauce.
Best of luck,
Tonia
Char says
This looks amazing! Any idea what the calorie intake would be ?
Tonia says
Hi Char,
Here is a great nutrition calculator: http://www.myfitnesspal.com/recipe/calculator
Best,
Tonia
Elena says
I doubled the recipe for my family. The taste was good but mine was a bit soupy. Can the squash alter the liquid volume that much?
TJ says
I use heavy cream and half the amount of broth makes it a much thicker consistency.
Leslie says
Not sure when or if I’ll get a reply, but I hope I do… I’m feeding my family of 5 (6 if you include the nursling lol)- do I need to triple all the ingredients to prepare enough?
Tonia says
Hi Leslie,
It all depends on how much your family eats. For example, my son is at that age where a whole box of cereal or a whole pizza is considered one serving. LOL! I would think that you could double the recipe and be fine. If it looks like it won’t be enough, add some cooked broccoli. 🙂
~Tonia
Daniel Hypolite says
Do you know the nutrition facts for this meal?
Tonia says
Hi Daniel! Here is a great nutrition calculator: http://www.myfitnesspal.com/recipe/calculator Best of luck! ~Tonia
Ria says
UNBELIEVABLE RECIPE!!!! I feel like I’ve been cheating on my diet, but in reality not at all! I made this substituting in fat free half and half, and reduced fat chive and onion cream cheese for those listed in the recipe. My spaghetti squash made more than 2 cups so I put it all in plus some steamed broccoli and got 3 very generous portions for only 12 Weight Watchers points per serving!!! SAY WHAT? This is going to be a weekly staple in my house!
Tonia says
That is great! Thank you so much for sharing your lightened version and I love the addition of broccoli. I will definitely give it a try!
Roni Wray says
Substituting the flour with almond flour will also help with the carbs. This still looks like it has more carbs than I would prefer, but I would also substitute the milk with non dairy mocha mix. I do that with ranch dressing as well. People never, ever notice it. With changes alone this will drastically change the carb content. Cream cheese doesn’t have many carbs at all, so this will be so good for me lol
lisa robitaille says
Is this Keto friendly?
Sherrylyn says
Making this tonite. Hubby and I are watching calories and trying to incorporate more fresh fruits and Veggies. This will do both in one shot. We love chicken alfredo with broccoli so I’m throwing in fresh steamed broccoli. I cooked spaghetti squash yesterday and will warm it a little in microwave before throwing in.
Alana says
Oh, my goodness! I just made this and my son and husband, both avowed vegetable haters, not only ate everything on their plates, but went back for seconds. I will definitely make this again! I doubled the sauce and used the chicken breasts from a rotisserie chicken and added it to the spaghetti squash. I didn’t know how to cook the spaghetti squash so I found a recipe on Pinterest that said to cut it in half, drizzle with olive oil and sprinkle with salt and pepper, and then bake at 410 degrees for 40 minutes. It was perfect by itself but amazing with the recipe above. Thank you so much for posting this!
Crystal says
Sadly, I didn’t have garlic and forgot to pick it up. That being said I did have some mushrooms I needed to use so I tossed them in. It was awesome. 2 of my boys went back for seconds. They tried for more but it was already gone!
Jerilyn says
Excellent! Made it today and it is delish! Replaced the flour with 1/4 tsp. Xanthan Gum and it came out perfectly!
Heather says
Man this was good! Even better after it sat a while and Flavors melded. I had to make some substitutions but it was still DELICIOUS! First I was out of butter and subbed coconut oil. I was also out of fresh garlic and used 1 tsp of granulated garlic. I’m GF so I used my GF flour blend but I’m sure almond flour would work just fine. I didn’t have fresh park so I used the canned grated stuff. Will be making again!
Elizabeth says
Does anyone know the calorie count per serving for this recipe?
Melina says
I would like to know this as well! Thanks
Essie says
I had Weightloss surgery several months ago and finding foods that are low carb/ sugar and high protein that my stomach will tolerate and TASTE GOOD has been rough! I LOVE this recipe! I rarely follow a recipe to a t- but other than not measuring most of the liquids I did with this! Thank you for a yummy meal- I am currently working on the leftovers!
Laura says
This is the first time I tried to make spaghetti squash and it turned out crunchy after I baked it at 400 for 30 min. Can anyone give me tips on how to make it softer so the texture is closer to spaghetti or is that just how it’s suppose to taste?
Thanks!
Linda says
Insert a sharp knife into room temperature squash about 1/4 in deep all over maybe 20 holes. Nuke on paper towel 10 to 12 min. Should be soft and ready to deseed and scrape out. I put in frying pan with evoo and cook til softer. It is more firm than noodles.
Melissa says
Put it in the microwave for 15 minutes . Brush with olive oil and salt and pepper then transfer to oven. My first try was the same as your, a friend told me to do it this way and it turns out great.
Louise says
I put it in oven on 425 for 40 min. I cut in half scoop out seeds and brush with coconut oil. Place cut side down to bake.
Celina Vereen says
I do not use a microwave and I found an article on the web that suggested placing some water in the bottom of the pan with the squash and cover with foil. I tried it the squash turned out tender.
Cindy says
Cut it in half and clean out the seeds and string in the middle. Put one half flat side down in a casserole dish with the bottom covered in water. Cover with quality plastic wrap and microwave on high for about 10 minutes. Warning: it will be extremely hot. Give it a few minutes to cool before fooling with it. Then you can spoon the spaghetti squash out of its shell.
Kara says
Can I just say this is THE most amazing spaghetti squash recipe that I have tried yet, I even wanted seconds but I couldn’t because I was so full.. even my husband loved it! It was very filling, my husband couldn’t even finish and this is a dude that can house 2 cheeseburgers and 5 tacos in a sitting haha.
Linda says
This is my first comment I have made on the internet. Made this for dinner and we loved it – thank you for sharing this recipe on pinterest. This is definately a keeper as I am already looking forward to having leftovers for lunch tomorrow.
Tonia says
Wonderful! I feel honored that you left your first comment here. I have a spaghetti squash sitting on my counter just waiting to be made and I can’t wait. Enjoy your leftovers! ~Tonia
Debbie says
This is amazingly good. I put some fresh spinach in, plus mushrooms. Working on this now. Using corn starch instead of flour. Let you know the outcome!
Teresa says
Has anyone tried the almond flour instead of the white flour? This sounds amazing!
Carolyn says
Yes, works great.
Janessa says
Just made this tonight! I used fat free half and half and 1/3 fat cream cheese! So good!