Chicken and Spinach Spaghetti Squash Alfredo Recipe
This Chicken and Spinach Spaghetti Squash Alfredo is a delicious low-carb twist on traditional Alfredo pasta. Roasted spaghetti squash strands serve as a healthy substitute for noodles, tossed in a creamy, cheesy sauce with sautéed chicken and fresh spinach. It’s a comforting, flavorful dish perfect for a nutritious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian American
- Diet: Low Fat
Ingredients
Spaghetti Squash
- 1 large spaghetti squash (about 5 cups)
- Kosher salt and fresh ground black pepper to taste
- Cooking oil spray
Chicken and Spinach Alfredo
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3 cups baby spinach
- 2 ounces low fat cream cheese
- 1/3 cup low fat milk (or milk of choice)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup plain low fat Greek yogurt
- 1/2 cup shredded part skim mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Prepare Spaghetti Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and spray it with cooking oil. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season the cut sides with salt and pepper. Place the halves cut side down on the baking sheet and roast for 35-45 minutes until the squash is tender.
- Cool and Scrape Squash: Allow the roasted squash to cool for about 10 minutes so it can be handled safely. Then, use a fork to scrape out the spaghetti-like strands into a bowl, setting them aside.
- Season Chicken: In a small bowl, combine Italian seasoning, dried oregano, and garlic powder. Sprinkle this spice mixture over the chicken pieces along with salt and pepper, ensuring they are evenly coated.
- Sauté Chicken and Spinach: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté until it is almost fully cooked through. Then add the baby spinach and continue cooking until the spinach wilts and the chicken is thoroughly cooked.
- Make Alfredo Sauce: Lower the heat to medium and add cream cheese, Parmesan cheese, and milk to the skillet. Stir frequently until a smooth, creamy sauce forms.
- Combine Squash and Sauce: Add the spaghetti squash strands and Greek yogurt to the skillet. Toss everything together gently but thoroughly so the squash is well coated in the creamy sauce.
- Add Mozzarella and Melt: Sprinkle shredded mozzarella evenly on top of the mixture in the skillet. Cover the skillet with a lid and let the cheese melt over 2-3 minutes on the stove, or transfer the skillet to the oven and broil for several minutes until the cheese is melted and lightly browned.
- Garnish and Serve: Remove from heat and sprinkle with chopped parsley if desired. Serve warm and enjoy your healthy, creamy Chicken and Spinach Spaghetti Squash Alfredo.
Notes
- If a whole large spaghetti squash is unavailable, you can use smaller ones adjusted to yield about 5 cups cooked strands.
- For a dairy-free version, substitute cream cheese, Parmesan, and yogurt with plant-based alternatives.
- Broiling the cheese topping gives a beautifully browned finish but watch closely to prevent burning.
- Leftover portions can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Adding fresh garlic or red pepper flakes can enhance the flavor if you prefer more heat or depth.
