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
Tender spaghetti squash in a creamy Alfredo sauce with chicken will melt in your mouth for a quick and easy dinner.
- 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
Melt butter in skillet over medium heat.
Add garlic and sage. Cook for one minute.
Stir in almond flour and cook for about one minute, stirring constantly.
Whisk in chicken broth, and the half and half.
Stir in Parmesan cheese and cream cheese until smooth.
Mix in cooked spaghetti squash and cooked chicken. Cook until heated through.
Season with salt, pepper, and parsley to taste.
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
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.