Chicken Alfredo Spaghetti Squash with Homemade Parmesan Sauce

Pan-seared chicken smothered in a rich, parmesan sauce and served over roasted spaghetti squash for an easy and flavorful weeknight dinner.

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 1127kcal

Author: Violet Parcha

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.
Large spaghetti squash, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper
Place on a baking sheet, cut side down, and poke holes all over the shells with a fork.
Bake for 30-35 minutes until the squash shreds easily but is not yet mushy.

Heat oil in a large skillet on medium heat, and season the chicken with the salt, pepper, and spices.
2 tablespoons olive oil, 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, 1 pound chicken breasts
When the pan is hot, cook the chicken undisturbed for 7-8 minutes until the bottom is starting to brown.
Flip the chicken over and add butter to the skillet. Cook for another 7-8 minutes until it's fully cooked and then transfer to a cutting board to rest.
1 tablespoon butter

Turn the skillet down to medium-low heat and add the butter, cream, spices, salt, and pepper. Whisk until the butter is melted and the mixture is smooth.
2 cups heavy cream, 7 tablespoons butter, 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon garlic powder
Bring the sauce to a slow simmer, and cook for 3-5 minutes until it's starting to thicken, whisking frequently.
Remove from heat and gradually add the grated parmesan cheese, whisking until it's completely melted.
3 cups parmesan cheese

When the squash is done roasting, use two forks to scrape the squash "noodles" out of the shells. Stir the "noodles" into the sauce in the skillet.
Slice the chicken across the grain into approximately 1/2" slices.
Scoop the sauce and squash mixture back into the squash shells and neatly arrange the chicken slices on top. Enjoy!

You can substitute milk for the heavy cream, but the sauce won't be as rich and creamy.

Pat chicken dry before cooking to encourage browning.
If parmesan is added quickly to a very hot mixture, it can separate and clump. To avoid this, when making the sauce, 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.