Chicken Alfredo Spaghetti Squash
Chicken Alfredo Spaghetti Squash offers the creamy comfort of Alfredo without the heavy carbs of traditional pasta, making weeknight dinners feel a little lighter and a lot cozier. Tender slow-cooked chicken falls into delicate strands amid roasted spaghetti squash, all bathed in a rich Parmesan and cream sauce — a satisfying, low-carb twist on a classic favorite. If you enjoy casseroles with a creamy finish, you might also like this high-protein Chicken Alfredo bake for another take on creamy chicken comfort food.
Why make this recipe
If you’re tired of carb-heavy pasta nights that leave you sluggish, this recipe is perfect because it keeps everything indulgent-tasting while swapping spaghetti noodles for nutrient-dense spaghetti squash. It solves the “comfort food vs. healthy eating” problem by delivering creamy, cheesy satisfaction with fewer carbs, more fiber, and a clean, simple ingredient list. Plus, slow-cooker hands-off cooking fits busy schedules — toss everything in and come back to a ready-to-serve dinner.
Step-by-Step Guide to Making Chicken Alfredo Spaghetti Squash
Ingredients:
- 1 medium spaghetti squash
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Olive oil
How this recipe works in a glance:
- The spaghetti squash is slow-cooked until its flesh separates into pasta-like strands.
- Chicken cooks gently in a creamy Parmesan sauce, staying moist and shreddable.
- Everything is tossed together so the squash absorbs the sauce, creating a bowl-ready, low-carb Alfredo.
Directions:
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.
- Place the squash halves, cut side down, in the crockpot.
- In a bowl, mix together the chicken, heavy cream, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Pour this mixture over the spaghetti squash in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
- Once done, shred the chicken using two forks and toss everything together.
- Serve warm and enjoy your creamy, low-carb comfort food!
What to expect when cooking:
- Cooking low in the crockpot ensures the chicken will stay tender and shred easily; the long, slow heat allows the cream and Parmesan flavors to meld into a silky sauce.
- The squash will finish with a texture similar to al dente spaghetti — slightly firm but tender enough to soak up sauce.
- The garlic and Italian seasoning give a familiar Italian profile without overpowering the creaminess.
Best Way to Store Chicken Alfredo Spaghetti Squash
- Refrigerate: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freeze: For longer storage, freeze in a freezer-safe container or tightly wrapped foil for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
- Reheat: Heat leftovers gently on the stovetop over medium-low heat or in a 325°F (160°C) oven until warmed through; add a splash of cream or milk if the sauce seems too thick.
Serving Suggestions for Chicken Alfredo Spaghetti Squash
- Simple and classic: Serve straight from the crockpot into shallow bowls and top with extra grated Parmesan and a sprinkle of chopped fresh parsley or basil for color.
- Add texture: Toasted pine nuts or breadcrumbs (lightly sautéed in butter) provide a crunchy contrast to the creamy sauce.
- Veggie boost: Stir in steamed broccoli florets or roasted asparagus for color, extra fiber, and complementary flavor.
- Pairings: A crisp green salad with lemon vinaigrette, roasted Brussels sprouts, or a side of garlic sautéed spinach balances the richness of the Alfredo sauce.
- Wine pairing: If you enjoy wine with dinner, a light-bodied Chardonnay or a mineral-rich Pinot Grigio complements the cream and Parmesan without overpowering it.
Tips to make Chicken Alfredo Spaghetti Squash
Q: How do I keep the chicken moist?
A: Cooking on low heat in the crockpot and keeping the chicken submerged in the cream-Parmesan mixture prevents drying; don’t overcook — check for doneness at the lower end of the recommended time if your slow cooker runs hot.
Q: Can I make this without heavy cream?
A: You can substitute half-and-half or a mix of milk and a tablespoon of butter, but the sauce will be thinner and less rich; add an extra 1/4 cup Parmesan to help thicken.
Q: How do I avoid watery squash?
A: Make sure the squash is placed cut side down in the crockpot so steam can escape; if the squash releases a lot of water, drain a little before tossing with the sauce or let it sit uncovered for 10–15 minutes to allow excess moisture to evaporate.
Variation(s)
- Lighter swap (paragraph): For a lighter version, replace heavy cream with whole milk thickened with a slurry of 1 tablespoon cornstarch mixed into 1/4 cup cold milk before adding; increase Parmesan slightly and cook until the sauce reaches the desired consistency. This keeps a creamy mouthfeel while cutting calories and saturated fat.
- Bold twist (bullet):
- Add sun-dried tomatoes and fresh spinach at the end for a colorful, tangy variation.
- For extra herb flavor, stir in 1–2 tablespoons of chopped fresh basil or thyme just before serving.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes — shredded rotisserie chicken works well. Add it in the last 30–60 minutes of cooking to warm through without becoming stringy.
Q: What if my slow cooker is small?
A: If the spaghetti squash halves don’t fit flat, you can nestle them at an angle; just pour the cream mixture evenly so the chicken cooks fully. Alternatively, pre-cook the squash in the oven and use the crockpot for the chicken-sauce component only.
Q: Is this recipe gluten-free?
A: Yes. All core ingredients listed are naturally gluten-free, but always check your Parmesan and seasonings for any additives if you have a strict gluten-free requirement.
Q: Can I make this on the stovetop or in the oven?
A: Absolutely. Roast the halved squash at 400°F (200°C) for about 40–50 minutes until fork-tender. Simmer the chicken, cream, and Parmesan in a covered skillet until the chicken is cooked and tender, then shred and combine with the squash.
Q: How can I make this spicier?
A: Stir in 1/4–1/2 teaspoon red pepper flakes while mixing the sauce or top servings with a drizzle of spicy chili oil for a controlled heat boost.
Extra tips for perfection
- Parmesan quality matters: Use freshly grated, high-quality Parmesan (Parmigiano-Reggiano if available) for a better melting quality and deeper flavor than pre-grated powdered cheese.
- Season as you go: Taste the sauce before shredding the chicken and adjust salt and pepper — the squash will mute some seasoning, so a final adjustment helps balance flavors.
- Texture control: If you like a chunkier dish, reserve some larger pieces of shredded chicken; if you prefer a silky, uniform texture, mince the chicken more finely.
Meal planning and scaling
- Double the recipe if feeding a crowd: Use two medium squash and increase chicken and sauce proportionally; cook in a large slow cooker or use two cookers.
- Prep-ahead: You can assemble the recipe in the crockpot insert the night before and refrigerate, then cook in the morning for dinner; bring to room temperature for 15–30 minutes before starting to avoid stressing the slow cooker.
- Portioning: One medium spaghetti squash and two chicken breasts makes about 4 generous servings, depending on appetite and side dishes.
Dietary notes and ingredient swaps
- Vegetarian adaptation: For a vegetarian version, omit chicken and use sautéed mushrooms, artichoke hearts, and roasted cauliflower florets; add a little extra Parmesan for protein and savoriness.
- Lower-fat option: Use evaporated skim milk mixed with a tablespoon of butter to mimic creaminess; the texture will be lighter but still enjoyable.
- Keto-friendly tweaks: Keep the heavy cream and add more high-fat cheese or a dollop of cream cheese for richness while ensuring the squash portion fits your carb targets.
Troubleshooting common issues
- Sauce too thin: Simmer uncovered for a short time to reduce and thicken, or stir in 1–2 tablespoons of grated Parmesan to help bind. A small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) can be whisked in at the end and cooked briefly to thicken.
- Squash too firm: Increase the cook time by 30–60 minutes on low or let sit in the covered slow cooker off the heat for 20–30 minutes to finish gently.
- Over-salted sauce: Add unsalted shredded chicken or a bit more cooked squash to dilute, or fold in a spoonful of plain Greek yogurt (off heat) to mellow saltiness.
Leftover uses
- Reheat and top with a poached or fried egg for a protein-packed breakfast twist.
- Use leftovers as a filling for stuffed bell peppers — spoon into halved peppers, top with extra cheese, and bake until peppers are tender.
- Turn into a casserole: Transfer to a baking dish, add extra Parmesan and breadcrumbs, and broil briefly for a bubbly, golden top.
FAQs (alternate style)
How long does this take from start to finish?
Slow cooker time is 3–4 hours on high or 6–8 hours on low, plus minimal prep (about 10–15 minutes). If using the oven method for squash, add 40–50 minutes for roasting.Can kids enjoy this?
Yes — the familiar creamy flavor typically appeals to kids. Reduce garlic and spice, and consider shredding the chicken more finely for younger children.Any tips for shredding the chicken easily?
Use two forks to pull the meat apart, or for hands-free shredding, place the cooked chicken in a stand mixer bowl and mix on low with the paddle attachment for 30–60 seconds.
Conclusion
This Chicken Alfredo Spaghetti Squash gives you all of the creamy, cheesy comfort of Alfredo with a healthier, low-carb base and minimal hands-on time — ideal for busy weeknights or cozy weekend dinners alike. For a lighter stuffed-spin on this idea, check out a similar approach in the recipe for Skinny Chicken Alfredo Stuffed Spaghetti Squash – Dishing Out Health, and for another variation worth trying, see the version at Chicken Alfredo Spaghetti Squash – The Gunny Sack. Enjoy experimenting and making it your own!
Print
Chicken Alfredo Spaghetti Squash
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Keto, Gluten-Free
Description
A creamy and low-carb twist on classic chicken Alfredo, featuring tender, slow-cooked chicken and spaghetti squash bathed in rich Parmesan and cream sauce.
Ingredients
- 1 medium spaghetti squash
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Olive oil
Instructions
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.
- Place the squash halves, cut side down, in the crockpot.
- In a bowl, mix together the chicken, heavy cream, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Pour this mixture over the spaghetti squash in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
- Once done, shred the chicken using two forks and toss everything together.
- Serve warm and enjoy your creamy, low-carb comfort food!
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat gently, adding cream or milk if needed.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
Keywords: chicken alfredo, spaghetti squash, low-carb, healthy dinner, crockpot
