Chicken and Spinach Spaghetti Squash Alfredo Recipe
A healthy and delicious Chicken and Spinach Spaghetti Squash Alfredo recipe that uses roasted spaghetti squash as a low-carb pasta alternative. Tender chicken bites and sautéed spinach are coated in a creamy, cheesy Alfredo sauce made with low-fat cream cheese, milk, Parmesan, Greek yogurt, and mozzarella, then topped with melted mozzarella for a comforting yet nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Spaghetti Squash
- 1 large spaghetti squash (about 5 cups)
- Kosher salt and fresh ground black pepper to taste
- Cooking spray or olive oil for roasting
Chicken and Spinach Alfredo
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3 cups baby spinach
- 2 ounces low fat cream cheese
- 1/3 cup low fat milk (or milk of choice)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup plain low fat Greek yogurt
- 1/2 cup shredded part skim mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Spaghetti Squash: Preheat the oven to 400°F. Line a baking sheet with foil and spray with cooking oil. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and season the cut sides with salt and pepper. Place the squash cut side down on the baking sheet.
- Roast Spaghetti Squash: Roast the squash until tender, about 35-45 minutes depending on the size. Remove from the oven and let cool for approximately 10 minutes before using a fork to scrape out the strands.
- Season Chicken: In a small bowl, combine Italian seasoning, dried oregano, and garlic powder. Sprinkle this spice mixture over the chicken pieces along with salt and pepper, tossing to coat evenly.
- Sauté Chicken and Spinach: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until nearly done. Add the baby spinach and continue cooking until the spinach wilts and the chicken is cooked through.
- Make Alfredo Sauce: Add the cream cheese, Parmesan cheese, and milk to the skillet with the chicken and spinach. Stir until a smooth sauce forms.
- Combine with Spaghetti Squash and Greek Yogurt: Add the spaghetti squash strands and Greek yogurt to the skillet. Toss gently to coat everything evenly with the Alfredo sauce.
- Top and Melt Mozzarella Cheese: Sprinkle shredded mozzarella over the skillet contents. Cover with a lid and cook for 2-3 minutes until the cheese melts, or place the skillet under the oven broiler for several minutes until the cheese is melted and lightly browned.
- Garnish and Serve: Garnish with chopped parsley if desired and serve warm.
Notes
- You can use any milk substitute to make it dairy-free, though the texture and flavor will slightly differ.
- Adjust the seasoning according to your taste preference.
- Using low-fat dairy helps reduce calories but ensures the sauce remains creamy.
- Leftover spaghetti squash Alfredo can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra protein, add cooked mushrooms or substitute chicken with turkey.
Keywords: Chicken Alfredo, Spaghetti Squash, Low Carb, Healthy Dinner, Spinach, Creamy Pasta Substitute
