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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.

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.
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.

- 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.

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

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

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

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

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.

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
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.
Yes, swap vegan butter for butter, unsweetened plant milk instead of regular milk, and use nutritional yeast instead of parmesan cheese.
Absolutely! Just add the chicken during the final baking step to warm it through.
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.

Servings: 2 servings
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Preheat oven to 425°F. Line a large baking sheet with parchment paper or coat with oil.
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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
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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
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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
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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.
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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.
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Place back in the oven for 15 minutes until cheese bubbles and turns golden brown. Serve with chopped parsley or fresh basil.
Gluten-Free: use gluten-free flour like Bob’s Red Mill 1:1 GF Flour.
Serving: 1serving | Calories: 372kcal | Carbohydrates: 27g | Protein: 17g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 713mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1550IU | Vitamin C: 103mg | Calcium: 517mg | Iron: 1mg
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