Description: This creamy Chicken Broccoli Alfredo Spaghetti Squash is comfort food made lighter — an easy twist on Alfredo Stuffed Spaghetti Squash that’s perfect for busy nights. Try this satisfying meal that fits right into your Keto Recipes Dinner list or any Spaghetti Squash Recipes Easy rotation.
Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake: A Delicious Comfort Meal Made Lighter
A Weeknight Favorite Turned Healthier
I still remember the first hectic Tuesday evening when spaghetti squash came to my rescue. I was craving a big bowl of creamy Alfredo pasta—something rich, cheesy, and comforting—but I also wanted to keep dinner light after a long day. That’s when I spotted a bright yellow spaghetti squash on my counter and decided to give it a try. Little did I know that this simple swap would lead to one of my favorite healthy comfort meals ever: Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake.
When I pulled it from the oven for the first time, the smell alone was irresistible—garlic, Parmesan, and roasted squash blending together into a cozy aroma that filled the kitchen. With the first bite, I couldn’t believe how creamy and satisfying it was. The Alfredo Stuffed Spaghetti Squash gave me all the indulgence of traditional pasta Alfredo but without that heavy, carb-loaded feeling afterward. It was pure comfort food, made lighter without sacrificing flavor or texture.
Now, Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake has become one of my go-to Spaghetti Squash Recipes Easy enough for any weeknight but special enough for Sunday dinner. It’s the perfect addition to a low-carb or Keto Recipes Dinner rotation, offering the same satisfaction as a traditional alfredo dish in a wholesome, veggie-based way. It’s warm, filling, and endlessly customizable—one of those meals that manages to hit every craving while keeping things balanced.
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Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
This lighter comfort dish combines roasted spaghetti squash with creamy Alfredo sauce, tender chicken, and broccoli for a satisfying low-carb meal. Perfect for busy weeknights or meal prep, it delivers all the flavor of traditional pasta alfredo without the heavy carbs.
Ingredients
Instructions
1. Preheat oven to 400°F, cut spaghetti squash in half lengthwise and remove seeds.
2. Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
3. Roast squash for 35–40 minutes until fork-tender, then scrape strands into a bowl.
4. If using raw chicken, season with salt, pepper, and italian seasoning and cook in a skillet over medium heat until 165°F, then shred.
5. In a saucepan, melt butter over medium heat, add garlic and sauté until fragrant.
6. Pour in heavy cream and cream cheese, whisk until smooth, then add parmesan and stir until sauce thickens.
7. Combine squash strands, chicken, broccoli, and Alfredo sauce in a bowl and mix well.
8. Transfer mixture to a greased baking dish, top with mozzarella and extra parmesan, and bake at 375°F for 20–25 minutes until bubbly and golden.
9. Let rest 5 minutes, garnish with parsley, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: dinner
- Method: baked
- Cuisine: italian american
Nutrition
- Serving Size: 1 serving
Keywords: spaghetti squash bake, keto dinner, low carb comfort, alfredo spaghetti squash, chicken broccoli bake, easy weeknight meal
Whether you’re cooking for yourself, your family, or meal prepping for the week ahead, this bake proves you don’t have to choose between comfort and health. It truly bridges both worlds—and tastes even better the next day.
Why Everyone Loves This Comforting Combination
There’s something timeless about the combination of creamy chicken, tender broccoli, and a silky alfredo sauce. It’s a trio that just works. When you fold those ingredients into roasted spaghetti squash strands, the magic deepens—the squash soaks up the sauce while keeping a delightful, slightly crisp texture that mimics pasta in the best way possible. The result? A dish that’s hearty, nourishing, and bursting with layers of flavor.
What makes this Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake stand out is its crowd-pleasing appeal. Whether your family follows a Keto Recipes Dinner plan or just enjoys delicious, wholesome meals, this dish always wins. It’s rich enough to feel indulgent but balanced enough to keep everyone comfortable after the meal. Even the pickiest eaters—kids included—can’t resist the cheesy golden top and creamy center. It’s a sneaky way to help everyone enjoy their veggies without a single complaint.
This bake also shines when hosting friends or prepping ahead for busy evenings. Imagine having individual Alfredo Stuffed Spaghetti Squash halves ready to reheat—beautiful, flavorful, and wholly satisfying. It’s no wonder it’s earned a permanent spot in my collection of Spaghetti Squash Recipes Easy for any season.
So whether you’re seeking a lighter take on comfort food or exploring new ways to make vegetables the star, this dish hits all the right notes. Creamy, cozy, and utterly delicious, Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake proves that eating well and eating happily can go hand in hand.
Preparing the Perfect Chicken Broccoli Alfredo Spaghetti Squash
Essential Ingredients for Flavor and Texture
Before you start cooking, it helps to have all the ingredients prepped and ready. The beauty of Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake lies in its simplicity — fresh, wholesome ingredients that come together to create a creamy, satisfying dish that aligns perfectly with Keto Recipes Dinner or any easy low-carb meal plan.
| Category | Ingredients | Notes / Substitutions |
|---|---|---|
| Spaghetti Squash Base | 1 large spaghetti squash (about 3–4 lbs) | Cut in half, seeds removed |
| 1 tbsp olive oil | For roasting | |
| Salt and pepper, to taste | Helps season and balance flavor | |
| Chicken | 1 lb cooked chicken breast, shredded or diced | Rotisserie or leftover chicken works great |
| ½ tsp Italian seasoning | Optional for extra flavor | |
| Broccoli | 2 cups broccoli florets | Fresh or frozen (if frozen, thaw and drain) |
| Alfredo Sauce | 1 cup heavy cream | Can use half-and-half for a lighter version |
| 2 tbsp butter | Adds richness | |
| 3 cloves garlic, minced | Adjust to taste | |
| ¾ cup grated Parmesan cheese | Freshly grated melts the best | |
| ¼ cup cream cheese | For extra thickness and creaminess | |
| Salt and freshly cracked pepper, to taste | White pepper works nicely, too | |
| Toppings | ½ cup shredded mozzarella cheese | Creates that golden, bubbly finish |
| 2 tbsp grated Parmesan | Optional for extra cheesy flavor | |
| Chopped parsley | For garnish |
Substitution Ideas:
- Dairy-Free: Use coconut cream or cashew cream and dairy-free Parmesan alternatives.
- Vegetarian: Skip the chicken and use sautéed mushrooms or spinach.
- Shortcut Options: Rotisserie chicken, pre-shredded cheese, and frozen broccoli make this a truly Spaghetti Squash Recipes Easy favorite.
Tools and Tips for a Smooth Process
- Sharp chef’s knife – for cutting the spaghetti squash safely.
- Large spoon – scoop out seeds easily.
- Baking sheet or roasting pan – to roast the squash.
- Large skillet or saucepan – for preparing Alfredo sauce.
- Whisk – ensures a smooth, lump-free sauce.
- Mixing bowls – to combine everything smoothly.
- Baking dish (9×13-inch) – or use squash shells for individual servings.
- Forks – to shred spaghetti strands.
Tips for Success:
- Microwave squash 2–3 minutes before cutting for safer slicing.
- Roast halves cut-side down for firm, non-watery strands.
- Save time by using precooked chicken or microwaving broccoli in minutes.
- Pat squash dry before mixing to prevent a watery bake.
- Assemble ahead and refrigerate—then bake fresh before dinner.
How to Make Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake
Preparing the Spaghetti Squash and Chicken
Start by preheating your oven to 400°F (200°C). Carefully cut the squash in half, scoop seeds, brush with oil, season, and roast cut-side down about 35–40 minutes, until fork-tender. Cool slightly and use a fork to scrape strands into a bowl, blotting dry if moist.
While roasting, season chicken with salt, pepper, and Italian seasoning. Cook in a skillet 5–7 minutes per side until 165°F (74°C). Rest, then shred or dice. Leftover or rotisserie chicken works perfectly for a Spaghetti Squash Recipes Easy shortcut.
Taste as you go. A balanced seasoning of salt and pepper enhances the creamy richness later on.
Making the Creamy Alfredo Sauce and Assembling the Bake
In a skillet, melt 2 tbsp butter over medium heat. Add minced garlic, sauté 30 seconds, then whisk in 1 cup heavy cream and ¼ cup cream cheese until smooth. Lower heat, whisk in ¾ cup Parmesan, and season to taste. Loosen with milk or broth if needed.
In a large bowl, combine roasted squash, chicken, and steamed broccoli. Pour sauce over and toss to coat completely.
Transfer to a greased 9×13 dish or back into squash shells. Top with mozzarella and extra Parmesan. Bake uncovered at 375°F (190°C) for 20–25 minutes until bubbly and golden. Broil 2–3 minutes more for a crisp top.
| Stage | Temperature | Time | Notes |
|---|---|---|---|
| Roast spaghetti squash | 400°F (200°C) | 35–40 min | Until fork-tender |
| Bake assembled dish | 375°F (190°C) | 20–25 min | Until bubbly and golden |
| Optional broil | High (500°F / 260°C) | 2–3 min | To brown top |
Cool 5 minutes before serving, and garnish with parsley. Every bite delivers creamy Alfredo comfort with wholesome, low-carb goodness.
Questions About Chicken Broccoli Alfredo Spaghetti Squash
Frequently Asked Questions
1. Can I make this recipe dairy-free or vegan?
Yes. Substitute coconut or cashew cream, vegan butter, and dairy-free parmesan. Omit or replace chicken with roasted mushrooms or tofu for a vegan alternative.
2. How do I store and reheat leftovers?
Keep in airtight containers up to 4 days in the fridge. Reheat in the microwave 1–2 minutes or oven 10–12 minutes at 350°F (175°C). Add a splash of milk or cream when reheating for best texture.
3. Is this Chicken Broccoli Alfredo Spaghetti Squash good for meal prep?
It’s ideal. Prep components ahead and assemble when ready to bake. Store unbaked overnight or portion leftovers for quick lunches within a Keto Recipes Dinner plan.
4. Can I freeze Alfredo Spaghetti Squash Bake?
Yes. Cool completely, freeze up to 3 months, thaw overnight, then reheat in a 350°F oven until hot. Stir gently if sauce separates slightly during thawing.
5. What’s the best way to cook spaghetti squash without watery strands?
Roast cut-side down so moisture escapes. Don’t overcook. After roasting, scrape and pat dry with paper towels before mixing. This keeps your Alfredo Stuffed Spaghetti Squash creamy, not soupy.
A Comforting, Keto-Friendly Classic You’ll Want to Make Again
This Creamy Chicken & Broccoli Alfredo Spaghetti Squash Bake brings everyday ingredients together into a comforting, guilt-free meal. It delivers creamy sauce, juicy chicken, and tender broccoli with the subtle sweetness of roasted squash—all in harmony.
Rich yet wholesome, it’s special enough for company but simple enough for busy nights. Serve family-style or in individual Alfredo Stuffed Spaghetti Squash boats for a dish that looks as beautiful as it tastes.
Healthy comfort food has never been so easy, flavorful, or satisfying. Add this to your regular rotation of Spaghetti Squash Recipes Easy and Keto Recipes Dinner favorites—you’ll crave it again and again.
