Craving the creamy comfort of Alfredo but looking for a lighter, more wholesome option? This Light Chicken Alfredo Spaghetti Squash recipe delivers all the rich flavor you love without the heavy feeling. It’s a fantastic way to enjoy a classic dish, transformed into a satisfying and nutritious meal that fits perfectly into a health-conscious lifestyle.
This recipe is designed for busy weeknights and family dinners, offering a delicious low-carb chicken casserole that uses spaghetti squash as a brilliant pasta alternative. It’s a simple yet elegant dish that will quickly become a favorite in your kitchen, proving that healthy eating can be incredibly flavorful and easy to achieve.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Light Chicken Alfredo Spaghetti Squash
- Total Time: 60-65 minutes
- Yield: 4 servings 1x
Description
This Light Chicken Alfredo Spaghetti Squash recipe offers a creamy, comforting, and wholesome alternative to traditional Alfredo, perfect for a lighter, low-carb meal. It’s a simple yet elegant dish designed for busy weeknights and family dinners, transforming a classic into a satisfying and nutritious option.
Ingredients
Instructions
1. Preheat your oven to 400 F (200 C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle the cut sides with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes, or until the squash is tender when pierced with a fork. Once cooked, let it cool slightly, then use a fork to scrape out the “noodles” into a large bowl.
2. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
4. Pour the unsweetened almond milk and chicken broth into the skillet with the onion and garlic. Bring the mixture to a gentle simmer. Add the softened light cream cheese and whisk continuously until the cream cheese is fully melted and the sauce is smooth.
5. Stir in the 1/4 cup of grated Parmesan cheese, salt, and black pepper. Continue to whisk until the cheese is melted and the sauce has thickened slightly. Return the cooked chicken to the skillet and toss to coat it evenly with the sauce.
6. Add the spaghetti squash “noodles” to the skillet with the chicken and sauce. Gently toss everything together until the squash is well coated. If desired, transfer the mixture to a baking dish and sprinkle with a little extra Parmesan cheese, then bake for an additional 5-10 minutes until bubbly and heated through, or simply serve directly from the skillet. Garnish with fresh chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: main dish
- Method: roasting, sauteing
- Cuisine: american
Nutrition
- Serving Size: 1/4 of recipe
Keywords: chicken alfredo, spaghetti squash, low carb, healthy, weeknight dinner, creamy, comfort food, chicken casserole, easy, family friendly
What You’ll Love About This Quick And Easy Recipe
This Light Chicken Alfredo Spaghetti Squash recipe is a true weeknight hero, perfect for anyone looking to enjoy a comforting meal without derailing their health goals. It’s a fantastic option for families, busy individuals, and those following low-carb or Whole30 eating plans. You’ll love how it transforms a typically rich dish into something lighter yet equally satisfying, making it a staple for a wholesome dinner. The beauty of this recipe lies in its simplicity and the clever use of spaghetti squash, which provides a wonderful texture similar to pasta while significantly reducing the carb count. It’s an excellent way to sneak in more vegetables for picky eaters, and the creamy chicken Alfredo sauce is universally appealing. Serve it on a cozy weeknight when you need something comforting but don’t want to spend hours in the kitchen, or even for a casual weekend gathering where you want to impress without the fuss.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this dish is straightforward, focusing on fresh produce and pantry staples. You won’t need any exotic items, making it easy to pull together even on a last-minute grocery run. The key is fresh, quality ingredients that will shine in this simple preparation.
INGREDIENTS:
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup unsweetened almond milk (or other milk alternative)
- 1/2 cup chicken broth (low sodium preferred)
- 4 ounces light cream cheese, softened
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh parsley, chopped, for garnish
For the almond milk, ensure it’s unsweetened to avoid any unexpected sweetness in your savory dish. If you don’t have almond milk, unsweetened cashew milk or even a low-fat dairy milk can work, though the carb count might slightly increase. When choosing chicken broth, opt for a low-sodium variety to better control the overall saltiness of the dish. Light cream cheese helps keep the fat content down without sacrificing creaminess; full-fat cream cheese can be used if preferred, but it will make the dish richer. Freshly grated Parmesan cheese is always best for flavor, but pre-grated will work in a pinch.
Time Needed From Start To Finish
This recipe is designed to be efficient, allowing you to get a delicious and healthy meal on the table without a lengthy commitment.
- Prep time: 15 minutes
- Cook time: 45-50 minutes (includes roasting spaghetti squash)
- Total time: 60-65 minutes
While the spaghetti squash roasts, you’ll prepare the chicken and sauce, making the process very streamlined.
How To Make It Step By Step With Visual Cues
Creating this light chicken Alfredo spaghetti squash is a straightforward process. Follow these steps for a perfect result every time.
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle the cut sides with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes, or until the squash is tender when pierced with a fork. Once cooked, let it cool slightly, then use a fork to scrape out the “noodles” into a large bowl.
- Cook the Chicken: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Create the Light Alfredo Sauce: Pour the unsweetened almond milk and chicken broth into the skillet with the onion and garlic. Bring the mixture to a gentle simmer. Add the softened light cream cheese and whisk continuously until the cream cheese is fully melted and the sauce is smooth.
- Finish the Sauce and Combine: Stir in the 1/4 cup of grated Parmesan cheese, salt, and black pepper. Continue to whisk until the cheese is melted and the sauce has thickened slightly. Return the cooked chicken to the skillet and toss to coat it evenly with the sauce.
- Assemble the Casserole: Add the spaghetti squash “noodles” to the skillet with the chicken and sauce. Gently toss everything together until the squash is well coated. If desired, transfer the mixture to a baking dish and sprinkle with a little extra Parmesan cheese, then bake for an additional 5-10 minutes until bubbly and heated through, or simply serve directly from the skillet. Garnish with fresh chopped parsley before serving.
Easy Variations And Serving Ideas That Fit Real Life
This Light Chicken Alfredo Spaghetti Squash is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can cut the chicken into smaller, bite-sized pieces and ensure the sauce is extra smooth. You might also consider adding a touch of their favorite mild cheese to the top before a quick bake.
To vary the dish, consider adding other vegetables. Steamed broccoli florets, sautéed mushrooms, or even a handful of fresh spinach can be stirred in during the last few minutes of cooking the sauce. For a bit of heat, a pinch of red pepper flakes can be added to the sauce. If you prefer a different protein, cooked shrimp or even a plant-based chicken alternative would work wonderfully.
This dish makes an excellent main course on its own, but it also pairs well with a simple side salad with a light vinaigrette or some steamed green beans. For a more substantial meal, a slice of whole-grain garlic bread could be offered on the side for those not strictly adhering to a low-carb diet. It’s also a fantastic option for meal prep; portion it into containers for healthy lunches throughout the week. For a buffet, serve it in a large, attractive casserole dish, allowing guests to serve themselves.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Being aware of these can help you achieve a perfect dish every time.
One common mistake is overcooking the spaghetti squash. If it’s roasted for too long, it can become mushy and lose its desirable “noodle” texture. To avoid this, check for doneness around the 35-minute mark by piercing it with a fork. It should be tender but still have a slight firmness.
Another slip-up can be browning the garlic too much. Garlic burns quickly and can turn bitter, which will affect the flavor of your entire sauce. When adding garlic to the skillet, cook it only until fragrant, usually about 30-60 seconds, and keep the heat at medium.
When making the sauce, ensure your cream cheese is softened before adding it to the skillet. If it’s cold and hard, it will take much longer to melt and can result in a lumpy sauce. Taking it out of the fridge about 30 minutes before you start cooking will help. Also, whisk continuously as you add the cream cheese and Parmesan to ensure a smooth, uniform sauce without any clumps.
Finally, be mindful of seasoning. While the recipe provides a guideline, always taste your sauce before combining it with the squash and chicken. Adjust salt and pepper as needed, remembering that chicken broth and Parmesan cheese already contribute some sodium.
How To Store It And Make It Ahead Without Ruining Texture
This Light Chicken Alfredo Spaghetti Squash is excellent for meal prepping and storing leftovers, making your busy weeknights even easier.
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The spaghetti squash holds its texture quite well, even after reheating.
For making ahead, you can roast the spaghetti squash and cook the chicken a day or two in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to eat, simply prepare the Alfredo sauce, then combine the pre-cooked squash and chicken, heating everything through. This significantly cuts down on the active cooking time on the day
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
