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.

Course Dinner
Keyword chicken, dinner, low carb, poultry
Cook Time 15 minutes
Servings 4
Calories 518 kcal
Author Alicia's Kitchen


  • 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


  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.