Chicken Alfredo Spaghetti Squash

Chicken alfredo spaghetti squash is the ultimate low-carb comfort food, combining tender roasted spaghetti squash, juicy chicken, and roasted broccoli, all smothered in a creamy homemade Alfredo sauce. This dish is packed with flavor and easy to prepare, making it a perfect weeknight dinner or meal prep recipe.

Looking for more low carb dinners? Try air fryer stuffed peppers, Boursin chicken, or Buffalo chicken chili next.

two chicken alfredo spaghetti squash boats on a scalloped plate with a fork.

This stuffed spaghetti squash recipe combines wholesome ingredients with a gourmet flair. The squash serves as a naturally gluten-free base, and the creamy Alfredo sauce made from scratch elevates the dish.

I love to sneak veggies into meals whenever I can, just like in this chicken sausage pasta, because it adds nutrients and fiber. The broccoli in this dish adds just that, but can be left out. You can always add roasted mini peppers or a shaved brussels sprout salad to the side.

Why You’ll Love This Chicken Alfredo Spaghetti Squash

Low-Carb Alternative: Spaghetti squash is a nutrient-rich, low-carb substitute for pasta.
Easy and Flavorful: The one-pan roasting method makes cleanup a breeze while intensifying the flavors.
Customizable: Swap chicken for shrimp or tofu, and use dairy-free ingredients to make it vegan.
Nutritious: Packed with protein, vitamins, and minerals.

Ingredients You Need

Here are the simple ingredients you need to make this chicken alfredo with spaghetti squash. Skip to the recipe card for exact measurements.

ingredients for chicken alfredo spaghetti squash on a counter.

Spaghetti squash: The star of the dish; it’s naturally gluten-free and forms the perfect “spaghetti” base.
Skinless chicken breasts: Protein-packed; swap for shrimp or tofu for a variation.
Broccoli florets: Adds a nutrient-dense veggie component.
Butter: Use vegan butter if needed for a dairy-free option.
Garlic: Enhances the flavor of the Alfredo sauce.
Flour: Gluten-free flour works well here.
Milk: Whole milk or unsweetened plant milk for a creamy sauce.
Parmesan cheese: Provides that classic Alfredo flavor; use nutritional yeast for dairy-free.

Recipe Variations

Spinach: Swap the broccoli for spinach. Saute the spinach in a separate pan with olive oil until it wilts.
Mozzarella cheese: Sprinkle the tops with shredded mozzarella.
Shredded chicken: Use two forks to shred the chicken instead of slice it.

How to Make Chicken Alfredo Spaghetti Squash

Here are the simple steps, with photos, to make this spaghetti squash alfredo chicken recipe. Skip to the recipe card for the printable version.

spaghett squash cut in half on a cutting board with the seedy centers scooped out.

Step 1. Prep the Squash. Cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seedy center.

spaghetti squash roasted on a parchment lined baking sheet.

Step 2. Roast the Spaghetti Squash. Roast the squash, cut side up, for 25 minutes.

baked chicken, broccoli, and spaghetti squash on a baking sheet.

Step 3. Cook the Chicken and Broccoli. Add chicken and broccoli to the baking sheet, season, and roast for another 15-18 minutes.

homemade alfredo sauce in a saucepan with a wooden spoon.

Step 4. Make the Alfredo Sauce. Melt butter, cook garlic, whisk in flour, then add milk and parmesan.

chicken alfredo spaghetti squash mixed inside the spaghetti squash.

Step 5. Fill the Spaghetti Squash Boats. Shred the squash into thin strands, mix with broccoli and alfredo sauce inside the spaghetti squash, then top with chicken and more sauce, and cheese.

baked chicken alfredo spaghetti squash on a sheet pan.

Step 6. Bake Again. Bake until the cheese bubbles and turns golden brown.

Expert Tips

Roast the squash cut-side up to achieve a caramelized flavor.
Thin the sauce with more milk if it thickens too much during cooking.
For extra flavor, marinate the chicken in olive oil, garlic, and herbs before roasting.
Omit the broccoli if you want classic chicken alfredo.

Recipe FAQs

Is spaghetti squash ok to eat on keto?

Yes, spaghetti squash is generally considered keto-friendly because it is low in carbs compared to traditional pasta. A one-cup serving of cooked spaghetti squash contains approximately 7 grams of total carbs and 1.5-2 grams of fiber, resulting in about 5-6 grams of net carbs.

Can I make this dairy-free?

Yes, swap vegan butter for butter, unsweetened plant milk instead of regular milk, and use nutritional yeast instead of parmesan cheese.

Can I use pre-cooked chicken?

Absolutely! Just add the chicken during the final baking step to warm it through.

Does alfredo have a lot of carbs?

Traditional Alfredo sauce is low in carbs, making it a good option for keto and low-carb diets. Its primary ingredients—butter, heavy cream, and Parmesan cheese—are naturally low in carbohydrates. A typical serving (about 1/4 cup) of homemade Alfredo sauce contains 12 grams of carbs, depending on the recipe.

How to Store Spaghetti Squash Chicken Alfredo

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave or oven at 350°F until warm.

a fork scooping chicken alfredo spaghetti squash from the inside of the spaghetti squash.

Servings: 2 servings

Preheat oven to 425°F. Line a large baking sheet with parchment paper or coat with oil.
Cut the spaghetti squash in half lengthwise and scoop the seeds and stringy bits out with a spoon and discard. Place the squash cut-side-up on a baking sheet and drizzle with olive oil. Bake in preheated oven for 25 minutes.

1 large spaghetti squash, Olive oil
Remove squash from the oven and add the chicken breast and broccoli. Drizzle chicken and broccoli with olive oil and salt and pepper. Bake for another 15-18, or until the internal temperature of teh chicken reaches 165.

2 (5-6 ounce) chicken breasts, 1/2 lb broccoli florets, Salt and pepper to taste
While the chicken and squash cook, make the sauce. Melt the butter in a saucepan over medium heat. Cook the garlic for 2-3 minutes. Add the flour and stir to create a thick paste (roux). Whisk constantly while you pour in the 2 cups of milk. Continue to stir until it’s thick and no lumps remain. Add up to 1 cup more milk to thin the sauce as needed. Stir in the parmesan cheese until it melts. Taste and add salt and pepper as needed.

2 Tablespoons butter, 4 cloves garlic, 2 Tablespoons flour, 2-3 cups whole milk, 1/4 cup parmesan cheese, ¼ teaspoon Salt and pepper to taste
Remove the sheet pan from the oven and allow it to cool slightly, until the squash is cool enough to handle. Shred the squash with a fork then divide the broccoli between each. Divide the alfredo sauce evenly, leaving some to top the boats. Mix to combine the shredded squash, broccoli, and sauce.
Cut the chicken into slices or chunks and place it on top of each zucchini boat. Pour the remaining alfredo sauce on top and sprinkle with parmesan cheese.
Place back in the oven for 15 minutes until cheese bubbles and turns golden brown. Serve with chopped parsley or fresh basil.

Dairy-Free: Use plant based butter or coconut oil instead of butter, swap the milk for unsweetened plant milk or unsweetened canned coconut milk, and use nutritional yeast instead of parmesan cheese.
Gluten-Free: use gluten-free flour like Bob’s Red Mill 1:1 GF Flour.

Nutrition information is automatically calculated, so should only be used as an approximation.

MyFitnessPal Entry Spaghetti Squash Chicken Alfredo

Recipe by: Molly Thompson of | Photography by: Sierra Inn