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
Scale
- 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