Spaghetti Squash Chicken Alfredo
Experience the comforting essence of Keto Spaghetti Squash Chicken Alfredo, a satisfying recipe that transforms a classic into a healthy, low-carb meal everyone will love.

In this article, we’ll walk through a detailed process of creating this delectable dish, breaking it down into manageable parts: preparing the spaghetti squash, cooking the chicken, making the Alfredo sauce, and finally bringing it all together. Whether you’re a seasoned cook or a kitchen newbie, this guide will help you turn spaghetti squash into a delightful, low-carb meal option that you won’t miss pasta at all.
Preparing the Spaghetti Squash
The first step in this recipe is preparing the spaghetti squash. If you’re unfamiliar with this versatile vegetable, spaghetti squash is a wonderful substitute for traditional pasta due to its stringy flesh that resembles spaghetti noodles when cooked.
Cleaning and Prepping
Begin by preheating your oven to 425 degrees Fahrenheit. The key to easily cutting through the tough shell of the spaghetti squash is to soften it a bit. If you find it difficult to cut through, poke a few holes in the squash with a knife and microwave it for about ten minutes. This makes the shell more pliable and easier to handle.
Once you’ve cut the squash in half lengthwise, use a spoon to scrape out the seeds and the flesh inside. Although some people like to roast the seeds much like pumpkin seeds, we are going to discard them for this recipe. Make sure to clean out the squash thoroughly without digging too deep into the flesh, which we will use for our “spaghetti” base.
Seasoning and Roasting
Season the inside of the cleaned squash halves with a bit of olive oil, sea salt, and freshly ground black pepper. Keep the seasoning simple because the Alfredo sauce you add later will impart most of the flavor. Place the seasoned squash halves face down on a roasting rack and pop them into the preheated oven. Roast for about 30 minutes until the flesh is tender and easily scraped with a fork.
Cooking the Chicken
While the squash is roasting, let’s move on to preparing the chicken.
Pre-Marination and Cooking
Start by marinating the chicken with simple yet flavorful ingredients: salt, pepper, garlic salt, and a touch of paprika. This combination of spices will give the chicken an inviting aroma and taste without overwhelming the dish.
Heat some olive oil in a skillet over medium heat and add the marinated chicken. Cook the chicken, flipping it occasionally, until it’s fully done—this should take about four minutes on each side. Once cooked, set the chicken aside to rest for about five minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, keeping it juicy and flavorful when you cut into it.
Making the Alfredo Sauce
The heart of any Alfredo dish is, of course, its rich and creamy sauce. Here’s how to make an Alfredo sauce that’s thick and delicious without relying on flour.
Ingredients and Process
- Butter: Start by melting two pats of butter in a skillet over medium heat.
- Heavy Cream: Add about a cup of heavy cream to the melted butter, stirring continuously to prevent scorching.
- Parmesan Cheese: A mix of shredded and grated Parmesan cheese is added next to thicken the sauce naturally.
- Additional Butter and Alfredo Sauce: Add another pat of butter and about a quarter cup of pre-made Alfredo sauce for extra creaminess and flavor.
- Parsley: Fresh or freeze-dried parsley flakes are added for color and a hint of freshness.
Keep stirring the sauce and let it simmer until it reaches your desired thickness. If it seems too thin, simply add more Parmesan cheese. For extra richness, a bit of shredded mozzarella can also be incorporated into the sauce.
Adding the Chicken
Once your sauce is at the perfect consistency, chop the cooked chicken into bite-sized pieces and stir them into the sauce. Ensure the chicken is well-coated with the delicious Alfredo mixture.
Combining and Baking
The final step is combining the roasted spaghetti squash with the chicken Alfredo sauce.
Scraping the Squash
With a fork, rake the cooked spaghetti squash flesh to create spaghetti-like strands. You can do this directly in the squash shell, which will act as a natural bowl for your dish.
Stuffing the Squash
Pour the prepared chicken Alfredo sauce over the scraped spaghetti squash. Use a fork to mix the sauce into the squash flesh, ensuring everything is well combined.
Topping and Baking
For an extra layer of flavor and texture, top the stuffed spaghetti squash with shredded mozzarella cheese and a sprinkle of parsley for color. Place the stuffed squash halves back into the 425-degree oven for about 15 minutes. To achieve a beautiful golden-brown top, you might want to broil them for the last few minutes.
The Final Dish
After baking, you’ll have a beautifully golden and bubbly spaghetti squash chicken Alfredo that tastes as delightful as it looks. The roasted squash offers a perfect low-carb substitute for traditional pasta, seamlessly blending with the rich, creamy Alfredo sauce and succulent chicken.
This recipe not only provides a healthier alternative to a typically indulgent dish but also delivers all the comforting flavors you crave. Whether you’re watching your carb intake or simply looking for a delicious new recipe to try, spaghetti squash chicken Alfredo is sure to become a favorite in your household.
Enjoy every bite of this cheesy, flavorful dish, and feel great about indulging in a meal that’s both healthy and incredibly satisfying. Bon appétit!
Keto Spaghetti Squash Chicken Alfredo

Savor the rich flavors of this Keto Spaghetti Squash Chicken Alfredo, a delightful low-carb dish that’s easy to prepare and perfect for any occasion!
Ingredients
- 1 spaghetti squash
- 3-4 boneless, skinless chicken thighs
- 1 cup heavy cream
- 2 tablespoons butter
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon garlic salt
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Carefully cut a spaghetti squash in half lengthwise and scoop out the seeds. Season the inside with olive oil, salt, and pepper.
- Place the squash halves face down on a roasting rack and roast for about 30 minutes until tender.
- While the squash is roasting, season 3-4 chicken thighs with salt, pepper, garlic salt, and a touch of paprika, then marinate.
- Heat olive oil in a skillet over medium heat and cook the marinated chicken for about 4 minutes on each side until fully cooked. Let it rest for 5 minutes before chopping into bite-sized pieces.
- In another skillet, melt 2 tablespoons of butter and add 1 cup of heavy cream. Stir continuously to prevent scorching.
- Gradually mix in shredded and grated Parmesan cheese, along with an additional tablespoon of butter and 1/4 cup of pre-made Alfredo sauce. Stir until thickened.
- Chop the cooked chicken and stir it into the Alfredo sauce.
- Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Pour the chicken Alfredo sauce over the squash and mix well.
- Top with shredded mozzarella cheese and a sprinkle of parsley, then return to the oven for about 15 minutes. Broil for a few minutes for a golden-brown top.
Nutrition Information:
Serving Size:
per servingAmount Per Serving: Calories: 450Total Fat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 850mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 35g