Spaghetti squash chicken alfredo will add a low-carb option to your alfredo dreams! This is full of delicious fats, a comforting spaghetti substitute, and succulent cooked chicken. Pin this recipe for later because you are going to need it!
A couple of years ago I self-published my first cookbook through Amazon and there were a variety of recipes that never made it into the blog from that cookbook. Today, I'm bringing you one of the most popular recipes in that cookbook. It's the Spaghetti Squash Chicken Alfredo!
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Low Carb Chicken Alfredo
Have you ever tried chicken alfredo with low-carb noodles? It's just not the same, to be honest. There is something about those delicious alfredo fats soaking into everything that cannot be replicated. Or at least that is what I thought until this recipe.
By using spaghetti squash the alfredo sauce can saturate every portion of the ingredients and as a result, you get a creamy and delicious alfredo replicate.
Recipe Tips & Tricks
If you are living the Trim Healthy Mama lifestyle you may have some questions about this recipe. The first thing you may be thinking is, isn't some types of squash energizing meal ingredients? You are correct there are some types of squash that are labeled as an E because of their carb content. In this case, spaghetti squash is an FP!
Spaghetti squash makes the perfect base for this recipe because it does have a lower carb count. It actually can even be used in deep S meal because it is so good for you!
Cooking Spaghetti Squash
My favorite way to cook spaghetti squash is to cut it in half (hot dog style), scoop out the seeds, and place it in a pre-heated oven at 350 degrees. It usually cooks to al dente in 30-40 minutes depending on the size of your squash.
Do I need to use a Cast Iron Skillet?
My kitchen is always full of cast iron skillet recipes because I love the vintage feel of cast iron, the health benefits, and how easy they are to cook with. However, there is nothing that will change with this recipe if you use an alternative pan.
Want to see all my cast iron goodies that I have in my Healing Home kitchen? In my amazon storefront, I have a full list of my kitchen cast iron items.
My Spaghetti Squash gets Stuck Together
This might be the most annoying part of using spaghetti squash. My recommendation is to get two forks while the alfredo sauce, chicken, and spaghetti squash are cooking together and gently tear them apart. It takes some time, but as it warms up, it will not stick as much.
The Alfredo Sauce
Let's chat about the alfredo sauce! What exactly is an alfredo sauce? Traditional alfredo sauce is made from butter, heavy cream, and parmesan. That is precisely what is in this recipe, with a few additions to make it even more mouth-watering.
What Ingredients do I need to make the Spaghetti Squash Chicken Alfredo?
2 large chicken breasts
1 tsp coconut oil`
3 tbsp butter
¼ cup whipping cream
¼ cup sour cream
¼ cup unsweetened almond milk
¼ cup unsweetened Greek yogurt
½ cup parmesan cheese (green can okay)
2 tsp garlic powder
2 tsp onion powder
1 small spaghetti squash
How do I make this Chicken Alfredo?
Cut the spaghetti squash in half and remove the seeds.
Cook at 350 degrees for 30-40 minutes or until a fork easily slides into the flesh.
In a cast-iron skillet melt 1 tsp of coconut oil and cook the chicken breasts. If you cube the breasts the cooking is reduced.
If you cook the chicken breasts whole, remove them from the skillet when they reach an internal temperature of 160. Shred or cube the meat. Return the chicken to the cast iron skillet.
Add the remaining ingredients except for the spaghetti squash into the pan.
Using a fork, remove the squash from its shell and mix it into the alfredo.
Cook on medium heat until bubbly.
Other One Pan Cast Iron Skillet Recipes
If you like this recipe, you are bound to like some of the others that I have cookin' up on my website.
- 2 large chicken breasts
- 1 tsp coconut oil`
- 3 tbsp butter
- ¼ cup whipping cream
- ¼ cup sour cream
- ¼ cup unsweetened almond milk
- ¼ cup unsweetened Greek yogurt
- ½ cup parmesan cheese (green can okay)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 small spaghetti squash
- Cut the spaghetti squash in half and remove the seeds.
- Cook at 350 degrees for 30-40 minutes or until a fork easily slides into the flesh.
- In a cast-iron skillet melt 1 tsp of coconut oil and cook the chicken breasts. If you cube the breasts the cooking is reduced.
- If you cook the chicken breasts whole, remove them from the skillet when they reach an internal temperature of 160. Shred or cube the meat.
- Return the chicken to the cast iron skillet.
- Add the remaining ingredients except for the spaghetti squash into the pan.
- Using a fork, remove the squash from its shell and mix it into the alfredo.
- Cook on medium heat until bubbly.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 199mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 13g
Online calculators are only estimates. Please use your best judgmenet when consuming.