Chicken Alfredo Spaghetti Squash Boats Recipe

Introduction

Chicken Alfredo Spaghetti Squash is a comforting yet lighter twist on the classic creamy pasta dish. Tender spaghetti squash strands are tossed with succulent chicken and a rich Alfredo sauce, then baked with melted mozzarella for a satisfying meal.

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

1. Step 1: Preheat the oven to 400°F. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil, then season with salt and black pepper. Place the halves cut side down on a large baking sheet.
2. Step 2: Roast the squash until tender, about 30 to 35 minutes. Let it cool slightly, then use a fork to scrape the squash into strands in a large bowl. Reserve the squash shells and keep the oven on.
3. 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 brown and cooked through, about 8 minutes per side. Transfer to a cutting board, let rest for 5 minutes, then cut into bite-sized pieces.
4. Step 4: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Pour in the milk and chicken broth and bring to a simmer. Stir in the heavy cream, Parmesan, and crushed red pepper flakes. Season with salt and pepper. Continue simmering, stirring occasionally, until the sauce thickens, about 15 minutes.
5. Step 5: Add the cooked chicken and Alfredo sauce to the bowl with the spaghetti squash strands. Toss gently to combine. Divide the mixture evenly between the reserved squash shells and top each with shredded mozzarella.
6. Step 6: Bake the stuffed squash halves until warmed through and the cheese is melted, approximately 15 minutes.
7. Step 7: Transfer the squash boats to a serving platter and garnish with chopped fresh parsley before serving.

Tips & Variations

• For extra flavor, add sautéed mushrooms or steamed broccoli to the Alfredo mixture before baking.
• Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.
• If you prefer, swap mozzarella for Fontina or provolone for a different cheese profile.
• To save time, cook chicken breasts ahead and refrigerate until ready to use.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the texture of the squash and cheese. Avoid microwaving to prevent a soggy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Alfredo sauce instead of making it from scratch?

Yes, you can substitute with your favorite jarred Alfredo sauce to save time, but homemade sauce offers a fresher flavor and can be adjusted to taste.

How do I know when the spaghetti squash is done roasting?

The squash is tender when a fork easily pierces the flesh, and you can effortlessly scrape out the strands with a fork.

Chicken Alfredo Spaghetti Squash Boats Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

A delicious and healthy twist on traditional Alfredo pasta, this Chicken Alfredo Spaghetti Squash features tender roasted spaghetti squash boats filled with creamy, cheesy Alfredo sauce, juicy chicken, and melted mozzarella. It’s a low-carb, comforting meal perfect for any night of the week.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium spaghetti squash, halved lengthwise, seeds removed
• 1 tbsp extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Chicken

• 2 boneless, skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Alfredo Sauce

• 1 tbsp extra-virgin olive oil
• 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
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Topping

• 1 cup shredded mozzarella cheese
• Chopped fresh parsley, for serving

Instructions

1. Preheat and Prepare Squash: Preheat your oven to 400°F. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil, then season with kosher salt and freshly ground black pepper. Place the squash halves cut side down on a large baking sheet.
2. Roast Squash: Roast the squash in the oven for 30 to 35 minutes until tender. Once done, allow it to cool slightly. Use a fork to scrape out the strands of spaghetti squash into a large bowl, reserving the hollowed-out squash shells for later use. Keep the oven on for baking at the end.
3. Cook Chicken: Season both sides of the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook, turning occasionally, until golden brown and cooked through, roughly 8 minutes on each side. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut into bite-sized pieces.
4. Make Alfredo Sauce: In the same skillet, add the remaining tablespoon of olive oil and heat over medium heat. Add the finely chopped garlic and cook by stirring for about 1 minute until fragrant. Pour in the whole milk and chicken broth, bringing the mixture to a simmer. Stir in the heavy cream, Parmesan cheese, and a pinch of crushed red pepper flakes, seasoning with salt and black pepper as needed. Continue to simmer, stirring occasionally, until the sauce thickens, about 15 minutes.
5. Combine Ingredients: Add the cooked chicken and Alfredo sauce to the bowl with the scraped spaghetti squash strands. Toss everything well to combine evenly.
6. Fill and Top Squash Boats: Divide the chicken and spaghetti squash mixture evenly between the reserved spaghetti squash halves. Sprinkle the tops with shredded mozzarella cheese.
7. Bake Squash Boats: Return the stuffed squash halves to the oven and bake until they are warmed through and the mozzarella cheese is melted and bubbly, approximately 15 minutes.
8. Garnish and Serve: Transfer the squash halves to a serving platter. Sprinkle chopped fresh parsley on top and serve immediately.

Notes

• Use cold chicken breasts to ensure even cooking and retain juiciness.
• For a lower-fat version, substitute heavy cream with half-and-half and reduce the amount of cheese.
• To save time, prepare the Alfredo sauce while the squash is roasting.
• Leftover stuffed squash can be stored in the refrigerator for up to 3 days and reheated in the oven.
• Fresh parsley adds a bright finish and can be substituted with basil for a different flavor.

Keywords: Chicken Alfredo, Spaghetti Squash, Low Carb Dinner, Healthy Alfredo, Baked Chicken Alfredo Squash, Low Fat Italian Recipe