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Chicken alfredo in a spaghetti squash boat

Spaghetti Squash Chicken Alfredo

A healthy twist on a classic dish! Using Spaghetti Squash for chicken alfredo results in an easy and healthy weeknight dinner recipe! 
Course Main Course
Cuisine American
Keyword spaghetti squash
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 2 people
Calories 541kcal


  • 1 spaghetti squash
  • 2 boneless chicken breasts, cooked
  • 2 cups steamed or roasted broccoli
  • 1 cup cherry tomatoes, roasted

For the sauce

  • 3 Tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 2 tsp. chopped basil, parsley or sage, fresh
  • 2 Tbsp. All Purpose Flour
  • 1 cup low sodium chicken broth
  • 3/4 cup half and half* (or whole milk or heavy cream)
  • 4 oz. low fat cream cheese, cubed
  • 1/2 cup shredded Parmesan
  • pinch of salt, pepper, red pepper chili flakes to taste


  • Melt butter in a large skillet over medium heat.
  • Add in the garlic and sage and cook for 30 seconds. Whisk in the flour (creating a roux) and cook for 30 seconds, whisking constantly.
  • Whisk in the chicken broth and half in half. Stir in the cubed cream cheese and Parmesan until smooth and melted. Add in the chicken and stir to coat.
  • Fluff some of the spaghetti squash noodles up, and spoon the Alfredo mixture into each half of the spaghetti squash. 
  • Top with the veggies and a sprinkle of parmesan. Enjoy!



  • For the chicken, I cooked it in lemon juice, olive oil, and garlic powder.
  • I also seasoned the spaghetti squash with olive oil, salt and pepper before I cooked it!
  • Can sub flour with coconut flour or almond flour
  • Recipe inspired by The Gunny Sack


Serving: 1half of squash | Calories: 541kcal | Carbohydrates: 34.3g | Protein: 42.3g