Spaghetti Squash Chicken Alfredo

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


Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

  5. 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.
  6. 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.
  7. 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.

Recipe Notes

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!

Enjoy!

Spaghetti Squash Chicken Alfredo – Get Hooked on Cooking – Chicken alfredo gets a healthy boost from spaghetti squash and broccoli without sacrificing flavor. It is a new family favorite around our house.

One-Pot Chicken, Bacon, Asparagus Tortellini

This tortellini is creamy, cheesy, bacon-filled, and unapologetically delicious. We did eat it with roasted broccoli, but it’s nowhere to be found in the photos. Which leads to the age-old question: if a food blogger eats roasted broccoli, and doesn’t photograph it, did they really eat roasted broccoli?

One-Pot Chicken, Bacon, Asparagus Tortellini

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • ½ lb bacon
  • 2 chicken breasts
  • 1 ½ tsp garlic, divided
  • ¾ tsp salt, divided
  • 3 cups water
  • 20 oz tortellini
  • 2 lbs asparagus
  • 2 cups half and half
  • cup parmesan

Instructions

  1. Cook bacon until crisp. Set aside. Drain grease but don't clean pan. 

  2. Chop 2 chicken breasts. Add to pan with ½ tsp salt and 1 tsp garlic powder. Cook until done. Remove to plate. 

  3. Add water to pan and bring to a boil. Add tortellini and cook 3 minutes. 

  4. Break rough ends off asparagus and cut into two inch pieces. Add to pot and cook 2 additional minutes. Drain if there is water remaining. 

  5. Add half and half, parmesan, remaining salt, and remaining garlic powder. Cook until thick, about 3 minutes. 

  6. Stir in chicken and bacon. Serve hot with your favorite vegetable.

This is one of those just-plain-good recipes. I originally tried making a healthy tortellini with a light cream sauce and an emphasis on vegetables, but it ended up here. Tortellini and bacon belong together.

Here’s the tortellini I used. I found mine in the refrigerated section of my grocery store. I bet any kind of tortellini would be completely delicious in this. Or other vegetables if asparagus isn’t your thing. Make it your own!

If you feel like you haven’t had enough carbs by the end of this you can serve it with bread. Or you can serve it with your favorite vegetable and save the bread for the next day. That’s what I did, so don’t let all these bready photos deceive you.

I love that this is a one pot meal. Is anyone else annoyed when they make pasta and have to wash a sauce pan, a pasta pot, and a colander? Me too. Well, you don’t have to worry about that today. Make this quick tortellini and don’t look back.

Enjoy!

One Pot Chicken, Bacon, Asparagus Tortellini - Get Hooked on Cooking - This tortellini is creamy, cheesy, bacon-filled, and unapologetically delicious. We did eat it with roasted broccoli, but it’s nowhere to be found in the photos. Which leads to the age-old question: if a food blogger eats roasted broccoli, and doesn’t photograph it, did they really eat roasted broccoli?