Best Ever Chicken Alfredo Spaghetti Squash
Rich, creamy, and oh so delicious, chicken Alfredo spaghetti squash is the perfect healthy meal! The flavorful, cheesy sauce is served over pan-seared chicken and roasted spaghetti squash for an easy dish you’ll make again and again.

As a college student, chicken Alfredo was one of my go-to meals, and making it after class was a common routine. Apart from learning that landlords don’t always like you cooking from scratch in shared kitchens, I discovered one of my favorite foods to make!
Fast forward a number of years and add lots of new health preferences, this dish was a thing of the past. But not anymore!
I created this healthy version of chicken Alfredo served over a perfectly roasted spaghetti squash, and it’s absolutely delicious! I don’t miss the pasta at all, and this meal is finally back on the menu.

Why You’ll Love Chicken Alfredo Spaghetti Squash
Rich and creamy – Just because this is a healthy recipe doesn’t mean it skimps on the best ingredients! This chicken Alfredo is packed with rich cheese and heavy cream for the ultimate sauce.
Simple recipe – This is an easy recipe perfect for lunch or a weeknight dinner.
Gluten-free pasta dish – With a neutral flavor and great texture, spaghetti squash is the perfect healthy alternative to traditional pasta!
Healthy meal – This is the perfect one-dish meal with plenty of protein and a vegetable.
Crowd-pleaser – If there’s anyone who doesn’t love chicken Alfredo, I haven’t met them!

How to Store Leftovers
You can store leftovers in an airtight container in the fridge for 3-5 days. For best results, reheat in the oven.
Can I Freeze Chicken Alfredo Spaghetti Squash?
No, dairy-based sauces separate after freezing, and the cooked spaghetti squash would get soggy in the freezer.

Tools You May Need
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Ingredients for Chicken Alfredo Spaghetti Squash
“Pasta”
Large spaghetti squash
Cooking oil – I use avocado oil, however, you can use whatever your favorite cooking oil is.
Salt & pepper
Chicken
Chicken breasts – If you want to use frozen chicken breasts, thaw them first.
Cooking oil – I used avocado oil again here, but you’re free to use whatever type of oil you’d prefer.
Spices – Quality spices without additives have the best flavor. Mountain Rose Herbs is my favorite affordable source for organic, premium spices.
Salt – Sea salt or Himalayan
Sauce
Butter – If you use salted butter, skip adding salt to the sauce.
Heavy cream – This adds a delicious richness to the sauce, however, you can substitute regular milk instead.
Shredded parmesan cheese – Make sure to use shredded cheese since grated parmesan doesn’t melt into the sauce as well (unless you freshly grate it yourself).
Minced garlic cloves – For that signature garlic-y flavor!
Spices
Salt
How to Make Chicken Alfredo Spaghetti Squash
First, preheat your oven to 400 degrees.

Next cut the spaghetti squash in half lengthwise. Spaghetti squash are very hard, so you’ll need to use a sharp, sturdy knife.

Now remove the seeds and drizzle oil over the inside of the squash halves and season with the salt and pepper.

Then place the squash halves on a baking sheet, cut side down, and poke some holes in the shells with a fork.
Place the squash in the preheated oven for 30-35 minutes. When the halves are done, they should be getting soft, but not yet mushy.

While it’s roasting, you can make the chicken and Alfredo sauce. Heat oil in a large skillet on medium heat, and, when it’s hot, place the chicken breasts in the pan. Season the chicken with the salt, pepper, and spices.
Cook the chicken undisturbed for 7-8 minutes until the bottom is starting to turn brown.

Then flip it over and add butter to the skillet. Cook for another 7-8 minutes until it’s fully cooked. Transfer the chicken to a cutting board and let it rest while you prepare the sauce.

Now turn the skillet down to medium-low heat and add the butter, cream, minced garlic, spices, salt, and pepper. Whisk until the butter is melted and the mixture is smooth.
Bring the sauce to a slow simmer, and cook for 3-5 minutes until it’s starting to thicken, whisking frequently.

Add the shredded parmesan cheese and whisk until it’s completely melted.

Now is the fun part of assembling the meal! Using two forks, scrape the squash “noodles” out of the shells.

Place the squash in a bowl and stir in the sauce. Then evenly divide the squash between the spaghetti squash shells.

Next slice the chicken and neatly arrange it on top of the squash.

Serve immediately as a delicious healthy lunch or dinner!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Healthy Meal Recipes
Simple Gluten-Free Salisbury Steak without Eggs or Dairy
Gluten-Free Meatloaf (No Eggs & No Dairy)
Cabbage Roll in a Bowl – Easy Skillet Meal
Gluten-Free Meatballs (No Eggs & No Dairy)

Chicken Alfredo Spaghetti Squash
Rich, creamy, and so delicious, chicken Alfredo spaghetti squash is the ultimate pasta-inspired healthy meal!
Ingredients
"Pasta"
- Large spaghetti squash
- 1 tablespoon cooking oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Chicken
- 1 pound chicken breasts
- 2 tablespoons cooking oil
- 1 tablespoon butter
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Sauce
- 3 cups shredded parmesan cheese
- 2 cups heavy cream
- 7 tablespoons butter
- 3 minced garlic cloves
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- "Pasta": Preheat oven to 400 degrees.
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle oil over the inside of the squash halves and season with salt and pepper.
- Place them on a baking sheet, cut side down, and poke some holes in the shells with a fork.
- Bake for 30-35 minutes.
- Chicken: Heat oil in a large skillet on medium heat, and, when it's hot, place the chicken breasts in the pan. Season the chicken with the salt, pepper, and spices.
- Cook the chicken undisturbed for 7-8 minutes until the bottom is starting to turn brown.
- Flip it over and add butter to the skillet. Cook for another 7-8 minutes until it's fully cooked and then transfer the chicken to a cutting board to rest.
- Sauce: Turn the skillet down to medium-low heat and add the butter, cream, minced garlic, spices, salt, and pepper. Whisk until the butter is melted and the mixture is smooth.
- Bring the sauce to a slow simmer, and cook for 3-5 minutes until it's starting to thicken, whisking frequently.
- Add the shredded parmesan cheese and whisk until it's completely melted.
- Assemble: When the squash is done, using two forks, scrape the squash "noodles" out of the shells.
- Place the squash in a bowl and stir in the sauce. Then evenly divide the squash between the spaghetti squash shells.
- Slice the chicken and neatly arrange it on top of the squash.
Notes
You can substitute milk for the heavy cream, but the sauce won't be as rich and creamy.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 805Total Fat: 65gSaturated Fat: 36gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 223mgSodium: 1171mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 42g
Nutrition information is automatically calculated, so should only be used as an approximation.