Spaghetti Squash Chicken Alfredo

This Spaghetti Squash Chicken Alfredo recipe is tender, creamy, and will make you forget you are not eating pasta! It also makes yummy left overs.

Spaghetti Squash Chicken Alfredo

Course: Dinner

Keyword: chicken, dinner, low carb, poultry

Cook Time: 15 minutes

Servings: 4

Calories: 518 kcal

Author: Alicia's Kitchen

Tender spaghetti squash in a creamy Alfredo sauce with chicken will melt in your mouth for a quick and easy dinner.

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Ingredients

• 2 tablespoon butter
• 2 teaspoon garlic , minced (2 cloves)
• 1 teaspoon sage
• 2 tablespoon Almond Flour , can use regular flour if not low carb
• 1 cup chicken broth
• 1/2 cup half and half
• 4 oz cream cheese , cubed
• 1/2 cup Parmesan cheese , shredded or can
• 1 pound chicken , cooked & shredded
• 2 1/2 cup spaghetti squash , cooked

Instructions

1. Melt butter in skillet over medium heat.
   

2. Add garlic and sage. Cook for one minute.
   

3. Stir in almond flour and cook for about one minute, stirring constantly.
   

4. Whisk in chicken broth, and the half and half.

5. Stir in Parmesan cheese and cream cheese until smooth.
   

6. Mix in cooked spaghetti squash and cooked chicken. Cook until heated through.
   

7. Season with salt, pepper, and parsley to taste.
   

Recipe Notes

Hubby and I like meaty food. The original recipe called for 1/2 cup cooked chicken. Feel free to reduce the amount of chicken to your liking.

Use the Instant Pot to cook the spaghetti squash for a quick and easy meal.

Recipe adapted from thegunnysack

Nutrition Facts

Spaghetti Squash Chicken Alfredo

Amount Per Serving

Calories 518 Calories from Fat 369

% Daily Value*

Total Fat 41g 63%

Saturated Fat 18g 90%

Cholesterol 150mg 50%

Sodium 655mg 27%

Potassium 399mg 11%

Total Carbohydrates 7g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 29g 58%

Vitamin A 19.5%

Vitamin C 9.2%

Calcium 24.4%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional facts are provided as an estimate only using an online nutrition calculator. It is recommended you calculate the recipe using your ingredients and calculator of choice. It should not be considered a substitute for a professional nutritionist’s advice.

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