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Chicken and Spinach Spaghetti Squash Alfredo

Chicken and Spinach Spaghetti Squash Alfredo

  • Author: Amelia
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Chicken and Spinach Spaghetti Squash Alfredo is a creamy, comforting, and nutritious low-carb dinner option. This recipe replaces traditional pasta with roasted spaghetti squash, combines tender chicken breast, fresh spinach, and a rich Alfredo sauce made with heavy cream and Parmesan cheese, resulting in a satisfying family-friendly meal that’s quick and easy to prepare.

Ingredients

Scale

Main Ingredients

  • 1 medium Spaghetti Squash (about 3–4 pounds)
  • 2 Chicken Breasts (boneless, skinless)
  • 3 cups Fresh Spinach (washed and roughly chopped)
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese (freshly grated)
  • 3 cloves Garlic (minced)
  • 2 tablespoons Butter
  • Salt and Pepper (to taste)

Instructions

  1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 35 minutes or until the flesh easily shreds into spaghetti-like strands with a fork.
  2. Cook the Chicken: While the squash roasts, season the chicken breasts with salt and pepper. Heat a tablespoon of butter or olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden brown and fully cooked through. Remove from skillet and slice thinly.
  3. Sauté the Spinach and Garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add fresh spinach and cook until wilted, stirring often to combine flavors.
  4. Make the Alfredo Sauce: Reduce heat to low, add butter and heavy cream to the skillet. Let the mixture simmer gently for 2-3 minutes, then gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
  5. Combine and Serve: Fold the spaghetti squash strands into the Alfredo sauce along with sliced chicken and sautéed spinach. Mix until everything is well coated and heated through. Serve immediately, optionally garnished with extra Parmesan cheese.

Notes

  • Roast the spaghetti squash covered with foil to steam it slightly and prevent drying out.
  • Do not overcook the chicken; remove it just before fully cooked to keep it juicy while resting.
  • Use freshly grated Parmesan cheese for best flavor and smoothest sauce texture.
  • Use room temperature heavy cream and butter to ensure they mix easier and yield a creamier sauce.
  • Add spinach last to keep its vibrant color and preserve nutrients.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking, Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 400 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Keywords: Chicken, Spinach, Spaghetti Squash, Alfredo, Low-Carb, Gluten-Free, Healthy Dinner, Family-Friendly

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Find it online: https://savortrack.com/chicken-and-spinach-spaghetti-squash-alfredo/