Chicken Alfredo Spaghetti Squash (Printable)

Roasted squash boats loaded with seasoned chicken and rich, cheesy Alfredo sauce.

# What You'll Need:

→ Spaghetti Squash

01 - 2 medium spaghetti squash (1.5–2 lbs each), halved and seeded
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper to taste

→ Chicken

04 - 2 boneless skinless chicken breasts (12 oz total)
05 - 1 tbsp olive oil
06 - 1/2 tsp garlic powder
07 - 1/2 tsp Italian seasoning
08 - Salt and pepper to taste

→ Alfredo Sauce

09 - 2 tbsp unsalted butter
10 - 3 cloves garlic, minced
11 - 1 cup heavy cream
12 - 3/4 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 tsp ground nutmeg
15 - Salt and pepper to taste

→ Topping

16 - 1/2 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of spaghetti squash halves with olive oil. Season with salt and pepper. Place cut side down on prepared baking sheet and roast for 35–40 minutes until tender and easily pierced with a fork.
03 - Season chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
04 - Heat skillet over medium-high heat. Cook chicken 6–7 minutes per side until fully cooked (internal temperature 165°F). Remove to plate, let rest 5 minutes, then dice or shred.
05 - Melt butter in medium saucepan over medium heat. Add garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to gentle simmer. Stir in Parmesan, mozzarella, and nutmeg. Cook, stirring, until cheeses melt and sauce thickens (3–4 minutes). Season with salt and pepper.
06 - When squash is cool enough to handle, use fork to scrape flesh into spaghetti-like strands, leaving 1/4-inch shell intact. Transfer strands to large bowl.
07 - Add chicken and Alfredo sauce to bowl. Toss until well combined.
08 - Spoon mixture back into squash shells. Sprinkle evenly with mozzarella.
09 - Return boats to oven cut side up and bake 10–12 minutes until cheese is golden and bubbly.
10 - Garnish with fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The creamy Alfredo sauce hugs every strand of squash like a warm embrace
  • You get all the satisfaction of chicken Alfredo without the post pasta nap
  • The presentation makes it look like you spent hours when really its mostly hands off time
02 -
  • Let the squash cool slightly before scraping to avoid burning your fingers
  • Overcooking the Alfredo sauce will cause it to separate and turn grainy
  • The squash shells can become fragile, handle them gently when transferring back to the baking sheet
03 -
  • Use a box grater for your Parmesan instead of pre shredded for better melting
  • Room temperature ingredients prevent sauce separation and ensure silky smooth results

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