Craving Chicken Alfredo, but trying to eat healthy and cut out some carbs!? I made this delicious dish that has homemade Alfredo sauce with spaghetti squash (no pasta)! I was actually surprised how good this turned out! It was also good leftover. 🙂 I added some sautéed sun-dried tomatoes to the Chicken Alfredo to give it a little twist. It was the perfect home cooked meal.
I call this dish #uglydelicious, because it does actually look ugly but it is delicious!
I have decided to change the way I do my food blog posts! I will still do a brief step-by-step process with pictures, but at the end of the post there will be a “recipe card” that you can print that just has the ingredients and directions! SUPER simple and I thought it would be more convenient for you all! 🙂
Preheat the oven to 400 degrees. Slice your spaghetti squash in half (soften it first by putting in the microwave for 3-5 minutes to making slicing easier), sprinkle olive oil, salt and pepper on the insides. Lay flat on a baking sheet and bake for an hour or until tender. It will look like the picture below when it is done!
While the Spaghetti Squash is half way done in the oven, prepare the rest of the dinner! 🙂
For reference, the picture below are the ingredients I used! Plus, spaghetti squash and cayenne pepper (not pictured)!
Cook the chicken in 2 Tbsp. of olive, season with cayenne pepper, minced garlic, salt and pepper. Cook until done, then shred the chicken to mix it in with the spaghetti squash.
Sauté mushrooms with olive oil, minced garlic, salt and pepper until tender. Save this for a side!
Sauté the sun-dried tomatoes in some of the oil from the jar until they are slightly roasted. You will add these towards the end.
For the Alfredo sauce, get a big pot. Put in 2 Tbsp. Butter, 3 Tbsp. 1/3 less fat Cream Cheese, 1/4 cup Chicken Broth, 2.5 cups of Milk. Melt these ingredients. Add in some parmesan cheese and pepper once melted. Then, add the Spaghetti Squash, Sun-dried Tomatoes, and Shredded Chicken. Stir well. Add cayenne pepper to your liking, and the rest of the Parmesan Cheese! Now it is complete! Make the mushrooms your side dish or you can add them into the Chicken Alfredo Spaghetti Squash!
“Recipe Card” to print! Or to use as guidelines! 🙂
Homemade Chicken Alfredo Spaghetti Squash
Healthy, low carb, cheesy chicken alfredo dish!
- 1 lb boneless chicken breasts
- 2 cups Frigo Parmesan cheese
- 3 Tbsp 1/3 less fat Cream Cheese
- 2 Tbsp. Butter
- Sliced Mushrooms
- Sun-dried tomatoes
- 2 tsp. Minced Garlic
- ¼ cup Chicken Broth
- 2 ½ cups of Milk I used 2%
- 2 tbsp Olive Oil for the chicken
- Pepper to your taste
- Salt to your taste
- ½ tsp. Cayenne Pepper or more if you like spicy
Spaghetti Squash: Preheat the oven to 400 degrees.
Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, put the squash in the microwave for about 4 minutes.
Next, grab a baking sheet and line it with foil.
Rub the cute side of the squash with olive oil and the inside of it. Sprinkle with salt and pepper. Lay squash face down on the baking sheet. Roast for about an hour, or until tender.
Chicken: While the squash is half way through roasting, cook the chicken in 1 Tbsp. of olive oil, season the chicken with cayenne pepper, minced garlic, salt and pepper. Cook until done. Shred (if you want) with a fork.
Mushrooms: Sauté mushrooms in olive oil, minced garlic, and pepper until soft.
Sun-Dried Tomatoes: Sauté the whole jar of sun-dried tomatoes in a little bit of the oil from the jar.
Alfredo Sauce: In a big pot, cook 2 Tbsp. Butter, 3 Tbsp. Cream Cheese, 2 ½ cups of Milk, ¼ cup of Chicken Broth, salt, pepper, and a little cayenne pepper until melted. Fork out the spaghetti squash into the pot, add the shredded chicken, add the sun-dried tomatoes, stir until mixed, then add the parmesan cheese! I had the mushrooms as a side! ALL done!
** If you want, you can top it with parmesan cheese! Enjoy! Brandedblonde.com
Enjoy! Let me know if you have any questions or just want to chat!
Xo- Raka’ (Brandedblonde.com)