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Recipe for chicken alfredo spaghetti squash bake.
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3.50 from 10 votes

Chicken Alfredo Spaghetti Squash Bake

Keto Chicken Alfredo substituting spaghetti squash instead of noodles- Made in just one skillet!
Prep Time15 mins
Cook Time40 mins
Servings: 7 servings
Calories: 455kcal

Ingredients

  • 1 medium spaghetti squash
  • 4 tbsp butter divided
  • 1 1/2 lbs boneless skinless chicken breast cut into bite sized pieces
  • 1 tsp salt plus more, to taste
  • 1/2 tsp pepper plus more, to taste
  • 2 cloves garlic minced
  • 1 cup heavy whipping cream
  • 6 oz cream cheese
  • 1 cup grated parmesan cheese
  • 1 cup shredded mozzarella
  • chopped parsley to garnish

Instructions

  • Wash the spaghetti squash, then pierce the squash all over with the tip of a sharp knife (This will allow the squash to release steam/pressure in the microwave, so don't skip this step).
  • Place the squash in the microwave and cook on high for 5 mins, then rotate the squash. Repeat this step of cooking for 5 mins and rotating until you have reached 15 mins of total cook time. Allow the squash to cool for 10-15 mins.
  • While squash is cooling, preheat oven to 375 degrees.
  • In a large oven-safe skillet (I use cast iron) melt 3 tbsp butter over medium-high heat. Season chicken with salt and pepper and cook for 6-7 minutes, tossing occasionally to make sure all sides are browned. Use a slotted spoon or tongs to remove the chicken from the skillet and set aside on a plate.
  • Melt the last 1 tbsp of butter into the same skillet and  stir in garlic until fragrant.
  • Stir in the heavy cream, cream cheese, and parmesan cheese until smooth and simmer until thickened, for 3-4 minutes. Season with extra salt and pepper to taste if needed.
  • By this time, your spaghetti squash should be done cooling. Cut the squash in half lengthwise and scoop out the seeds. Use a fork to scrape the sides of the squash into spaghetti-like strand. (If your squash doesn't shred easily, place it on a microwave safe plate face down and microwave for an additional 2-5 mins.)
  • Add the shredded squash and chicken into the skillet and toss everything together.
  • Top with shredded mozzarella and bake uncovered for 15-20 minutes until sauce is bubbling and cheese is melted.
  • Garnish with chopped parsley and serve warm. Store leftovers in fridge for up to 5 days.

Notes

This recipe yields about 7 cups, depending on the exact size of your spaghetti squash. Each serving is approximately 1 cup.

Nutrition

Serving: 1cup | Calories: 455kcal | Total Carbs: 7g | Protein: 25g | Fat: 38g | Fiber: 1g | Net Carbs: 6g