Chicken and Spaghetti Squash Alfredo

Decadent Alfredo sauce mixed in with spaghetti squash and chicken. I am not a girl who likes to eat veggies and I found this to be delicious!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 707 Calories

Ingredients

• ¼ cup butter
• 1 tablespoon butter
• 1 cup heavy cream
• 1 clove garlic, minced
• salt and ground black pepper to taste
• ¾ cup grated Parmesan cheese
• 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

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.