The Keto Kitchen

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Recipe

Chicken Alfredo Spaghetti Squash

This chicken Alfredo spaghetti squash recipe is a simple low-carb and wholesomely satisfying dinner that's perfect for any weeknight.

By keto

Chicken Alfredo Spaghetti Squash

Time95 min·Serves4

Ingredients

1 medium spaghetti squash, halved lengthwise, seeds removed

4 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

2 boneless, skinless chicken breasts

3 cloves garlic, finely chopped

1 1/2 c. whole milk

3/4 c. low-sodium chicken broth

1 c. heavy cream

3/4 c. finely grated Parmesan

Pinch of crushed red pepper flakes

1 c. shredded mozzarella

Chopped fresh parsley, for serving

Method

I

— keto

Preheat oven to 400°. Drizzle cut sides of squash with 1 tablespoon oil; season with salt and black pepper. Arrange halves cut side down on a large baking sheet.

II

Roast squash until tender, 30 to 35 minutes. Let cool slightly. Using a fork, scrape squash strands into a large bowl. Reserve boat halves. Keep oven on.

III

Season chicken all over with salt and black pepper. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized pieces.

IV

In same skillet over medium heat, heat remaining 1 tablespoon oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add milk and broth and bring to a simmer. Stir in cream, Parmesan, and red pepper; season with salt and black pepper. Return to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.

V

To bowl with spaghetti squash, add chicken and sauce and toss to combine. Divide chicken mixture between reserved squash halves. Top with mozzarella.

VI

Bake squash boats until warmed through and cheese is melty, about 15 minutes.

VII

Arrange squash halves on a platter. Top with parsley.

50 min

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