Description

Low-Carb Chicken Alfredo Spaghetti Squash is a delicious and guilt-free alternative to traditional pasta. This creamy dish features tender chicken coated in a rich garlic and parmesan sauce, served over roasted spaghetti squash strands. Perfect for cozy dinners or entertaining guests, this recipe is sure to impress with its restaurant-quality flavors and beautiful presentation. Enjoy a satisfying meal that balances health and indulgence without sacrificing taste.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
4 cloves fresh garlic, minced
1 medium spaghetti squash (about 3 lbs)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tbsp olive oil
Salt and pepper to taste
1 tsp dried Italian herbs (oregano and basil)
1 tbsp lemon juice

Instructions

Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
Halve the spaghetti squash lengthwise, scoop out the seeds, drizzle olive oil inside, and season with salt and pepper.
Place cut-side down on the baking dish and roast for about 30-40 minutes until tender.
In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper and cook for about 5-7 minutes per side until golden brown.
Remove chicken from the pan, add minced garlic to sauté for 30 seconds before pouring in heavy cream.
Stir in Parmesan cheese until melted, then add lemon juice and dried herbs.
Shred the roasted spaghetti squash with a fork, mix with the Alfredo sauce, then serve hot.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 plate (300g)
Calories: 490
Sugar: 3g
Sodium: 550mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 6g
Protein: 38g
Cholesterol: 130mg

Keywords: For added nutrition, consider mixing in sautéed spinach or mushrooms. Substitute heavy cream with coconut milk for a lighter option or make it dairy-free using cashew cream and dairy-free cheese.