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Creamy Chicken and Spinach Spaghetti Squash Alfredo dish garnished with parsley

Chicken and Spinach Spaghetti Squash Alfredo

A creamy and comforting dish that substitutes pasta with roasted spaghetti squash, combined with chicken and spinach in a rich Alfredo sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole spaghetti squash
  • 2 cups cooked chicken, diced
  • 2 cups fresh spinach
  • 1 cup heavy cream for a lighter option, use half-and-half
  • 1 cup grated Parmesan cheese preferably freshly grated for best flavor
  • 2 cloves garlic, minced
  • to taste salt
  • to taste pepper
  • as needed olive oil for roasting and sautéing

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
  3. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
Cooking
  1. In a pan, heat olive oil over medium heat and sauté the garlic until fragrant.
  2. Add the cooked chicken and fresh spinach, cooking until the spinach wilts.
  3. Pour in the heavy cream and bring to a simmer.
  4. Add Parmesan cheese and stir until melted and combined.
  5. Once the spaghetti squash is cooked, scrape out the strands with a fork and mix with the chicken and Alfredo sauce. Serve warm.

Notes

Roast the squash until tender but not mushy to keep strands separate. Warm the cream before adding cheese to help it melt smoothly. For serving, add extra Parmesan or black pepper on top.