Print

Chicken and Spinach Spaghetti Squash Alfredo

Chicken and Spinach Spaghetti Squash Alfredo
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken and Spinach Spaghetti Squash Alfredo is a delightful, healthier alternative to traditional chicken Alfredo. By replacing pasta with spaghetti squash, this dish offers a low-carb, nutritious option that retains all the creamy goodness you love. With tender chicken, vibrant spinach, and a luscious sauce made from low-fat cream cheese and Greek yogurt, this meal is perfect for family dinners or impressing guests. Quick to prepare in just one hour, this recipe is not only satisfying but also versatile—feel free to customize it with your favorite vegetables. Enjoy a comforting bowl of creamy goodness without the guilt!

Ingredients

Scale
  • 1 large spaghetti squash
  • 1 pound boneless skinless chicken breasts
  • 3 cups baby spinach
  • 2 ounces low-fat cream cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup plain low-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking oil.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and pepper. Place cut side down on the baking sheet and roast for 35-45 minutes until tender.
  3. In a skillet over medium-high heat, sauté seasoned chicken until nearly cooked through. Add spinach and cook until wilted.
  4. Stir in cream cheese, Parmesan cheese, and milk until combined into a creamy sauce.
  5. Toss in spaghetti squash strands and Greek yogurt until well coated.
  6. Top with mozzarella cheese; cover until melted or broil for a few minutes until golden brown.
  7. Serve hot garnished with parsley if desired.

Nutrition

Find it online: https://kitchensecretstips.com/chicken-and-spinach-spaghetti-squash-alfredo/