Chicken and Spinach Spaghetti Squash Alfredo

Name: Chicken and Spinach Spaghetti Squash Alfredo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 2 cups cooked, shredded chicken; 2 cups fresh spinach; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper to taste; Olive oil

by Peter Harper

Published on: November 24, 2025

Delicious Chicken and Spinach Spaghetti Squash Alfredo plate

Jump to Recipe·Print Recipe

Indulging in Chicken and Spinach Spaghetti Squash Alfredo is like wrapping yourself in a warm, creamy embrace. The dish’s golden strands of spaghetti squash contrast beautifully with vibrant green spinach and tender chicken, creating a comforting feast for the eyes. As it bubbles gently on the stove, the aroma of garlic and Parmesan wafts through the air, making it hard to resist taking a bite. Perfect for cozy dinners, this recipe is special not just for its seasonal ingredients but also because it’s an easy, sustainable option that packs a punch of flavor.

Table of Contents

Why You’ll Love This Recipe

Chicken and Spinach Spaghetti Squash Alfredo is the ideal dish for any occasion—be it a cozy family dinner, a festive gathering, or a satisfying comfort food fix. Its convenience makes it a go-to, with a cooking time that won’t keep you in the kitchen for too long. The light yet creamy texture is downright addictive, and the flavor profile is versatile enough to please even fussy eaters. Plus, it’s a healthy spin on classic Alfredo with fewer carbs, making it a dish everyone can enjoy.

Seasonal Ingredients Spotlight

Embracing the essence of fall, this recipe showcases fresh, local ingredients that burst with color and flavor. The vibrant green spinach, crunchy and bright, complements the golden hue of the spaghetti squash, while the tender chicken adds warmth to the dish. Each bite is a delightful combination of textures—the squash is tender yet firm, blending harmoniously with the creamy Alfredo sauce. Sourced from local markets, these seasonal ingredients not only support sustainability but also enhance the dish’s natural appeal, bringing together the best of the harvest in one comforting bowl.

What You’ll Need

1 medium spaghetti squash
2 cups cooked, shredded chicken
2 cups fresh spinach
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Olive oil

Substitutions & Tips

Spaghetti Squash: Can be replaced with zucchini noodles for a low-carb option.
Chicken: Rotisserie chicken saves time, or you can use shredded turkey.
Cream: Swap heavy cream with coconut milk for a dairy-free alternative.
Cheese: Nutritional yeast can be used for a vegan option, offering a cheesy flavor without dairy.

How to Make This Recipe

1. Prepare the Spaghetti Squash

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, carefully scoop out the seeds, and drizzle with olive oil, salt, and pepper. Placing it cut side down on a baking sheet, bake for 30-40 minutes until tender. The warm squash will fill your kitchen with a delightful aroma, indicating it’s nearly ready.

2. Sauté the Garlic

In a skillet, heat a splash of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. The rich, savory scent will enhance the flavors of your dish as the garlic begins to turn golden.

3. Add Chicken and Spinach

Stir in the cooked chicken and fresh spinach, cooking until the spinach wilts, about 3-4 minutes. Watch as the vibrant greens brighten and soften, melding beautifully with the chicken.

4. Create the Alfredo Sauce

Pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan until it melts and combines into a rich, velvety sauce. The creaminess will coat every ingredient and create a comforting sensation.

5. Combine and Serve

Once the spaghetti squash is done, use a fork to scrape out the strands and gently mix them with the chicken and spinach mixture. The texture will transform into a satisfying medley of flavors.

6. Garnish and Enjoy

Serve warm, garnished with additional Parmesan if desired. Each bite is a delicious combination of flavors and textures that will have you coming back for more!

Essential Tools

Large baking sheet
Sharp knife
Skillet
Wooden spoon for stirring
Fork for scraping the spaghetti squash
Measuring cups and spoons

Optional Tools

Food processor for quicker garlic mincing
Grater for fresh Parmesan

Meal Prep & Storage Tips

You can easily make Chicken and Spinach Spaghetti Squash Alfredo in advance and store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over low heat or in the microwave until heated through. For extended storage, you can freeze the dish for up to 3 months; just make sure to separate portions for easier thawing.

Perfect Pairings

Pair your creamy Chicken and Spinach Spaghetti Squash Alfredo with a crisp side salad topped with a light vinaigrette for a refreshing contrast. A sparkling white wine or a light-bodied red will enhance the flavors beautifully. You might also consider crusty garlic bread to soak up any leftover sauce—its crunch will balance the creamy dish.

Nutrition Facts

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Avoid These Common Pitfalls

Squash Under-cooked: Ensure it’s tender before scraping strands; it should cut easily with a fork.
Sauce Too Thick: If the Alfredo sauce becomes too thick, add a splash of water or more cream to reach your desired consistency.
Uneven Seasoning: Taste as you go! Adjust salt, pepper, and cheese according to your preference.

Pro Tips for Best Results

For added depth of flavor, consider roasting the garlic until caramelized.
Add in some crushed red pepper flakes for a delightful kick.
Experiment with different greens like kale or arugula for variety in texture and flavor.

Recipe Variations to Explore

Pesto Chicken Alfredo: Mix in a couple of tablespoons of pesto for a herby twist.
Mushroom and Chicken: Add sautéed mushrooms to the mixture for a hearty bite.
Mediterranean Style: Incorporate sun-dried tomatoes and olives for a Mediterranean flair.

Dietary Adaptations & Safety Info

This recipe can easily accommodate various dietary needs. For a gluten-free version, simply ensure that your chicken and cheese are certified gluten-free. To make it vegan, substitute chicken with diced tofu or chickpeas, use almond milk or coconut cream in place of heavy cream, and skip the cheese or use nutritional yeast.

Frequently Asked Questions

Q: Can I use frozen spinach?
A: Yes, frozen spinach works perfectly; just thaw and squeeze out excess moisture before adding it to the skillet.

Q: What if I can’t find spaghetti squash?
A: Zucchini or other squash varieties can be excellent substitutes for a similar texture.

Q: How can I make this recipe lighter?
A: Substitute the heavy cream with Greek yogurt or use low-fat milk and reduce the amount of cheese.

Q: Can I add more vegetables?
A: Absolutely! Feel free to incorporate bell peppers, onions, or broccoli for added color and nutrients.

Q: How long does this dish last in the fridge?
A: It stays fresh for up to 3 days when stored properly in an airtight container.

Final Thoughts & Next Steps

Ready to create a delightful Chicken and Spinach Spaghetti Squash Alfredo? This dish promises warmth and satisfaction with each bite. Don’t hesitate to share your thoughts or tag us in your culinary creations! For more delicious recipes, explore our collection here: {internal_link_1}. Happy cooking!

Chicken and Spinach Spaghetti Squash Alfredo

Author: meta-savory
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Keto, Vegetarian

Print Recipe

Description

A comforting and creamy dish combining spaghetti squash, tender chicken, and vibrant spinach, perfect for cozy dinners.

Ingredients

Scale

1 medium spaghetti squash
2 cups cooked, shredded chicken
2 cups fresh spinach
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Olive oil

Instructions

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place it cut side down on a baking sheet and bake for 30-40 minutes until tender.
In a skillet, heat a splash of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the cooked chicken and fresh spinach, cooking until the spinach wilts, about 3-4 minutes.
Pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan until it melts and combines into a rich sauce.
Once the spaghetti squash is done, use a fork to scrape out the strands and mix them with the chicken and spinach mixture.
Serve warm, garnished with additional Parmesan if desired.