Chicken Alfredo Spaghetti Squash with Homemade Parmesan Sauce

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Pan-seared chicken is smothered in a rich, parmesan sauce and served over roasted spaghetti squash. It’s an easy and comforting fall dinner simple enough for weeknights but special enough for cozy date nights at home.

Chicken Alfredo spaghetti squash served in two squash shells with sliced chicken breast on top.

Quick Look at the Recipe

🍽️ Flavor: Rich and creamy with classic Italian spices
⏱️ Prep Time: 30 minutes
🔥 Cook Time: 15 minutes
🕒 Ready In: 45 minutes
👥 Servings: 4 people
🥣 Main Ingredients: Spaghetti squash, chicken breasts, parmesan cheese, heavy cream
📋 Method: Pan-sear chicken and roast spaghetti squash at 400 degrees. Simmer sauce on stove.
📖 Dietary Info: Gluten-free
👩‍🍳 Tip: Freshly grated parmesan, cream, and butter create a rich homemade Alfredo sauce that makes this dish shine.

Woman smiling while standing in a sunny room.

Chicken Alfredo is Back

Chicken Alfredo is my favorite pasta dish, but for years I hated how I felt after eating it. Once I started learning about real food, it finally made sense, and I knew I had to recreate it in a way that actually nourished my family.

Spaghetti squash quickly became my favorite “pasta,” and I can’t imagine any better way to serve it than with this rich, creamy Alfredo sauce. Made completely from scratch with nourishing ingredients, it has an incredible, cheesy flavor that puts store-bought sauces to shame.

Serve it over roasted squash and perfectly seasoned chicken and you’ve got a restaurant-quality meal easy enough for a weeknight. This is one of those recipes I’ve made for years and never get tired of.

Ingredients

Large spaghetti squash – Choose one that feels heavy for its size, has a deep yellow color, and firm skin.
Chicken breasts – Pat the chicken dry before cooking to encourage nice browning.
Butter – I used homemade unsalted butter, but I tend to prefer slight less salty foods. If you prefer salted butter, feel free to use it in this recipe.
Heavy cream – This adds a delicious richness to the sauce, however, you can substitute regular milk instead.
Freshly-grated parmesan cheese – Freshly grated parmesan melts much more smoothly, so skip pre-grated or bagged shredded Parmesan.

Step-By-Step Instructions

A spaghetti squash cut in half on a wood cutting board.

Step 1: First, preheat your oven to 400 degrees.

Cut the spaghetti squash in half lengthwise and remove the seeds. Then drizzle the insides with olive oil and season with salt and pepper.

Spaghetti squash halves ready to roast on a pan.

Step 2: Place the squash halves on a baking sheet, cut side down, and poke holes all over the shells with a fork.

Roast for 30-35 minutes until the squash shreds easily but is not yet mushy.

Two chicken breasts searing in a cast iron skillet.

Step 3: While the squash is roasting, heat olive oil in a large skillet on medium heat and season the chicken breasts with salt, pepper, and spices.

When it’s hot, place the chicken breasts in the pan and cook undisturbed for 7-8 minutes until the bottom is starting to turn golden brown.

Flip them over, add butter to the skillet, and cook for another 7-8 minutes until they’re fully cooked. Transfer the chicken to a cutting board to rest while you prepare the sauce.

Sauce ingredients simmering in a cast iron skillet.

Step 4: 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.

Remove from the heat and gradually add the shredded parmesan, whisking until it’s fully melted.

Chef’s Tip: If parmesan is added quickly to a very hot mixture, it can separate and clump. To avoid this, make sure remove the pan from the stove and add the cheese very slowly while whisking. Make sure the parmesan in the sauce is always fully melted before adding more.

Shredding a cooked spaghetti squash with forks.

Step 5: Next, using two forks, scrape the spaghetti quash “noodles” out of the shells. Make sure to leave the shells in-tact for serving!

Adding spaghetti squash to parmesan sauce in a cast iron skillet.

Step 6: Then stir the squash “noodles” into the parmesan sauce in the skillet.

Two sliced chicken breasts on a wood cutting board.

Step 3: Now back to the chicken! Slice it across the grain into approximately 1/2″ slices.

Two spaghetti squash shells filled with chicken Alfredo spaghetti squash and topped with sliced chicken.

Step 4: Finally, scoop the sauce mixture back into the squash shells and neatly arrange the chicken slices on top. Enjoy!

Closeup of chicken Alfredo spaghetti squash in a squash shell on a wood surface.

If you’re looking for more healthy Italian-inspired dinners, check out my Tuscan chicken and parmesan stuffed pepper skillet!

FAQs

Help! My sauce clumped and/or separated!

First, don’t freak out like I did the time this happened to me!

This typically means you added the parmesan to the sauce too quickly or while it was still too hot. In this case, simply transfer the sauce to a blender and blend until smooth and creamy. Dinner saved!

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.

How do I store leftovers?

You can store leftover spaghetti squash chicken Alfredo in an airtight container in the fridge for 3-5 days. For best results, reheat in the oven.

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome