Chicken alfredo gets a healthy boost from spaghetti squash and broccoli without sacrificing flavor. It is a new family favorite around our house.
Spaghetti Squash Chicken Alfredo
- 3 lb spaghetti squash
- vegetable oil for drizzling
- salt, pepper, and garlic powder for sprinkling
- 2 broccoli crowns, chopped into florets
- 1 chicken breast
- 2 Tbsp vegetable oil
- ¼ tsp garlic powder
- 1 tsp salt
- 2 cups heavy cream
- 1 cup parmesan
Cut spaghetti squash in half lengthwise. Scrape out seeds. Drizzle some oil inside the hollow of each spaghetti squash half. Use your fingers to spread the oil all over the inside of the spaghetti squash. Sprinkle with salt, garlic, and pepper.
Line a baking sheet with foil and spray with cooking spray. Place both squash halves cut-side down on the prepared baking sheet. Bake at 375 for 30 minutes.
Remove squash from oven and add the broccoli florets to the baking sheet. Sprinkle broccoli with salt and spray broccoli with cooking spray. Return broccoli and squash to oven for 15 minutes.
Prepare the chicken and sauce near the end of the roasting time. Place a non-stick frying pan on the stove on medium heat. Allow to heat for 5 minutes. While the pan is heating, cut chicken into ¾ inch cubes. Add 2 tablespoons of oil to the hot pan. Allow the oil to heat about 2 minutes until hot.
Add chicken to the hot pan. Turn stove heat up to high. Sprinkle with ¼ teaspoon garlic and 1 teaspoon salt. Stir the chicken to coat it in seasoning and oil. Leave it in a single layer in the pan for 2 minutes to develop some color. Flip or stir the chicken and allow it to cook another 2 minutes. Remove chicken to a plate.
Add cream to pan and allow to thicken stirring occasionally, 5-8 minutes. Add parmesan and stir for about 1 minute until parmesan is incorporated. Add chicken and cook until chicken is cooked through. The chicken may already be done from the previous step, if this is the case just stir to combine. Remove from heat and allow to thicken about 5 minutes.
While the sauce is thickening use two forks to shred the spaghetti squash. Add squash and broccoli to the sauce and stir to combine. Serve warm, garnished with fresh parsley and additional parmesan if desired.
When heating the pan, we use medium heat because that gets the pan hot enough without damaging the nonstick surface. Once we add the chicken we turn the heat up because non-stick pans don't retain heat well.
Pasta is not my favorite meal, but the rest of the family goes gaga for it, so we end up eating pasta pretty often. I need a lot of cheese and cream if I’m going to get excited about pasta. Enter chicken alfredo. I don’t make it often (newsflash: it’s not super healthy). But with this many vegetables I can justify it every once in a while without batting an eye.
Roasting the broccoli gives it an extra flavor boost. You can put it right on the baking sheet with the spaghetti squash after the first 30 minutes.
We would love to hear about your favorite pasta dishes. Let us know in the comments!