Dinner · 50 min · italian

Alfredo Chicken Spaghetti Squash

This is the kind of Italian dinner you’ll make on repeat — spaghetti squash and chicken breast, 50 minutes, big payoff. At 490 calories and 40g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 3-lb Spaghetti squash
• 1 lb Chicken breast
• 1.5 cups Heavy cream
• 1 cup Parmesan
• 3 tbsp Butter
• 4 cloves Garlic
• 2 cups Broccoli
• 1 pinch Nutmeg

Steps

1. Roast the halved, seeded squash cut-side down at 400°F, 35 to 40 minutes, until a fork pulls the flesh into strands.
2. Meanwhile, season the chicken and sear 6 minutes per side until golden and the thickest part reads 165°F; rest 5 minutes, then slice.
3. Steam the broccoli 3 minutes until bright green and just tender.
4. Melt the butter in a large skillet; soften the minced garlic 1 minute without letting it brown.
5. Pour in the cream and simmer gently 5 minutes, until slightly thickened.
6. Whisk in the parmesan until the sauce thickly coats a spoon; add a grating of nutmeg.
7. Fold in the squash strands, broccoli, and sliced chicken; toss 2 minutes to marry. Serve with extra parmesan — the squash drinks up sauce as it sits.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes