Chicken Alfredo Spaghetti Squash Boats Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients: Add the cooked chicken and Alfredo sauce to the bowl with the scraped spaghetti squash strands. Toss everything well to combine evenly.
- 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.
- 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.
- 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
