Name: Chicken Alfredo Spaghetti Squash Boats Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 medium spaghetti squash, halved lengthwise, seeds removed; 1 tbsp extra-virgin olive oil (for squash); Kosher salt, to taste; Freshly ground black pepper, to taste; 2 boneless, skinless chicken breasts; 2 tbsp extra-virgin olive oil (for chicken); Salt and black pepper, to season chicken; 3 cloves garlic, finely chopped; 1 1/2 cups whole milk; 3/4 cup low-sodium chicken broth; 1 cup heavy cream; 3/4 cup finely grated Parmesan cheese; Pinch of crushed red pepper flakes; Salt and black pepper, to taste; 1 tbsp extra-virgin olive oil (for sauce); 1 cup shredded mozzarella cheese; Chopped fresh parsley, for serving

Introduction

Chicken Alfredo Spaghetti Squash is a comforting, low-carb twist on the classic creamy pasta dish. Tender roasted spaghetti squash strands are tossed with juicy chicken and a rich Alfredo sauce, then baked with melted cheese on top. It’s a delicious way to enjoy a hearty meal with a vegetable base.

The image shows a close-up of two halves of a spaghetti squash filled with layers of food. The first layer is the yellow spaghetti squash strands, thin and stringy, filling the hollowed-out squash shell. On top of the squash strands, there are pieces of browned chicken, slightly large and chunky. The top layer is a thick, melted, golden-brown cheese that covers the chicken and squash, with some bubbly browned spots. The dish is garnished with small pieces of fresh green herbs scattered on the cheese. One half has a silver fork inside, holding some strands of squash and chicken. The squash shell is bright yellow and glossy. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium spaghetti squash, halved lengthwise, seeds removed

4 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

2 boneless, skinless chicken breasts

3 cloves garlic, finely chopped

1 1/2 cups whole milk

3/4 cup low-sodium chicken broth

1 cup heavy cream

3/4 cup finely grated Parmesan

Pinch of crushed red pepper flakes

1 cup shredded mozzarella

Chopped fresh parsley, for serving

Instructions

Step 1: Preheat the oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and black pepper. Place the squash halves cut side down on a large baking sheet.

Step 2: Roast the squash until tender, about 30 to 35 minutes. Let it cool slightly, then use a fork to scrape out the spaghetti-like strands into a large bowl. Keep the hollow squash shells for later and leave the oven on.

Step 3: Season the chicken breasts with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken, turning occasionally, until golden and cooked through, about 8 minutes per side. Transfer to a cutting board, let rest for 5 minutes, then cut into bite-sized pieces.

Step 4: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Pour in the milk and chicken broth, bringing to a simmer. Stir in the heavy cream, Parmesan cheese, and crushed red pepper flakes. Season with salt and pepper, then simmer while stirring occasionally until the sauce thickens, about 15 minutes.

Step 5: Add the cooked chicken and Alfredo sauce to the bowl with the spaghetti squash strands. Toss everything together until combined. Divide the mixture evenly into the reserved squash halves and sprinkle the tops with shredded mozzarella.

Step 6: Place the squash boats back on the baking sheet and bake until warmed through and the cheese is melted and bubbly, about 15 minutes.

Step 7: Transfer the squash halves to a serving platter and garnish with chopped fresh parsley. Serve warm.

Tips & Variations

For extra flavor, add sautéed mushrooms or spinach to the sauce before combining with the squash.

Use part-skim mozzarella to reduce fat content while keeping a gooey topping.

Try substituting the chicken with cooked shrimp or Italian sausage for a different protein.

Make the sauce lighter by using half-and-half instead of heavy cream.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the spaghetti squash and cook the chicken in advance. Store components separately and assemble just before baking to keep the squash from becoming soggy.