Even if you're not a fan of veggies, this decadent chicken and spaghetti squash Alfredo will surely have you asking for more.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
707 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
Step 2
Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
Step 3
Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
Step 4
When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
Step 5
At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
Step 6
Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.
Ingredients
1 tablespoon butter
1 cup heavy cream
1 clove garlic, minced
salt and ground black pepper to taste
2 tablespoons olive oil, divided
1 (3 pound) spaghetti squash, halved and seeded
2 ounces cream cheese, cut into cubes
8 ounces cooked chicken breast strips, cut into bite-sized pieces
