Chicken and Spinach Spaghetti Squash Alfredo Recipe
This Chicken and Spinach Spaghetti Squash Alfredo is a healthy, low-carb twist on the classic creamy Alfredo pasta. Roasted spaghetti squash strands are tossed with tender sautéed chicken, wilted spinach, and a creamy sauce made from low-fat cream cheese, Parmesan, and Greek yogurt. Finished with melted mozzarella and fresh parsley, this dish is comforting, flavorful, and perfect for a nutritious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- 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
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
- Prepare the 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, then season the cut sides with salt and pepper. Place the squash cut side down on the baking sheet and roast for 35-45 minutes, until tender. Let cool for 10 minutes before scooping out the strands with a fork.
- Season the Chicken. In a small bowl, combine Italian seasoning, dried oregano, and garlic powder. Sprinkle this spice mixture, along with salt and pepper, over the bite-sized chicken pieces to coat evenly.
- Sauté Chicken and Spinach. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until nearly cooked through. Add the baby spinach and continue cooking until the spinach wilts and the chicken is cooked fully.
- Make the Alfredo Sauce. Reduce heat to medium. Add the low fat cream cheese, shredded Parmesan cheese, and milk to the skillet. Stir continuously until a creamy sauce forms.
- Combine with Spaghetti Squash. Add the roasted spaghetti squash strands and plain low fat Greek yogurt to the skillet. Toss everything together gently so the squash is well coated with the creamy sauce.
- Melt the Mozzarella Cheese. Sprinkle shredded part skim mozzarella evenly on top. Cover the skillet with a lid and let the cheese melt for 2-3 minutes on the stovetop, or transfer the skillet to the oven and broil for several minutes until the cheese is melted and lightly browned.
- Garnish and Serve. Remove from heat. Garnish with chopped parsley if desired. Serve warm and enjoy your healthy Chicken and Spinach Spaghetti Squash Alfredo.
Notes
- Spaghetti squash size and roasting time may vary; check tenderness by piercing with a fork.
- Broiling the cheese adds a nice golden touch, but covering with a lid on stovetop is a quicker option.
- Use a non-stick skillet for easier cooking and cleanup.
- Low fat dairy options reduce calories without sacrificing creaminess.
- For a dairy-free version, substitute cream cheese and yogurt with plant-based alternatives.
Keywords: chicken spaghetti squash alfredo, low carb alfredo, healthy chicken recipes, creamy spaghetti squash, spinach chicken pasta alternative
